Orange chicken oriental

Yield: 4 Servings

Measure Ingredient
3 \N Whole boneless skinless chicken breasts; cut into 2-inch strips
½ teaspoon Salt
¼ teaspoon Ground ginger (optional)
2 tablespoons Veg. oil
1 \N Clove garlic (small); minced
1 can (8.25-oz) pineapple chunks; undrained
1 cup Florida orange juice; divided
1 teaspoon Instant chicken bouillon granules
2 tablespoons Wine vinegar (I usually just use regular)
⅓ cup Sliced celery
1 small Green pepper; cut into 1/4-inch strips
1 small Onion; sliced (I don't usually put it in)
1 small Tomato; cut in wedges
3 tablespoons Flour
2 tablespoons Soy sauce
1 tablespoon Sugar
\N \N Hot cooked rice

From: Lilia Prescod <papresco@...> Date: Wed, 31 Jul 1996 10:28:07 -0400 Sprinkle chicken with salt and ginger. Heat oil in large skillet over med.

heat; add chicken and garlic and cook 5 minutes. Add liquid from pineapple, ¾ cup of the orange juice, the bouillon and vinegar. Cover; simmer 10 minutes, or until chicken is tender.

Add celery, green pepper and onion. Cover; cook 5 minutes longer. Add tomato wedges and pineapple chunks.

In small bowl, blend together flour, soy sauce, sugar and remaining ¼ cup orange juice. Add to skillet and cook, stirring constantly, until mixture thickens and comes to a boil; cook 1 minute longer. Serve over rice, if desired. Makes 4 servings.

I got this recipe from a cookbook called "The Pleasures of cooking" Sometimes I also add some sliced carrot.

EAT-L Digest 30 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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