Lemon orange chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Water |
| 1½ | pounds | Boneless chicken breast, cut into 1 inch strips |
| SAUCE | ||
| 2 | tablespoons | Peanut oil |
| 2 | teaspoons | Finely chopped fresh ginger |
| 4 | Garlic cloves, minced | |
| 1 | tablespoon | Grated lemon peel |
| 1 | tablespoon | Grated orange peel |
| ½ | cup | Fresh lemon juice |
| ½ | cup | Fresh orange juice |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Soy sauce |
| 5 | teaspoons | Cornstarch, mixed with 1 tbsp water |
| 1 | tablespoon | Sesame oil |
| 2 | tablespoons | Thinly sliced green onions (garnish) |
Directions
In a medium saucepan heat water until boiling; immerse chicken pieces for 2 minutes; remove chicken; keep warm. Heat oil in wok over medium heat; add ginger and garlic; stir fry 30 seconds. Add remaining sauce ingredients; bring to a boil; simmer for 1-2 minutes or until thickened. Add chicken pieces; cook 3 more minutes or until chicken is cooked throough. Sprinkle with green onions and serve at once. Makes 4 servings.
Origin: Appeal, Quarterly magazine issued by Overwaitea, Save On Foods. Shared by: Sharon Stevens