Orange ginger chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Lemon |
| 3 | larges | Oranges |
| 2 | tablespoons | Olive oil |
| 2 | Whole chicken breasts, boned, skinned and pounded flat | |
| 1 | Inch piece ginger, minced | |
| 3 | Garlic cloves, minced | |
| 1 | large | Onion, sliced |
| 1 | large | Red pepper, julienned |
| 1 | cup | Trimmed snow peas |
| 3 | tablespoons | Soy sauce |
| 1½ | tablespoon | Hoisin sauce |
| 1 | tablespoon | Cornstarch, mixed with 2 tb water |
Directions
Grate 2 oranges and lemon; set peel aside. Squeeze juice from 2 oranges and lemon. Set aside. Section third orange; set sections aside. Heat olive oil in a large skillet; add chicken pieces, ginger and garlic. Saute until chicken pieces are brown on both sides.
Reduce heat; add onion, red pepper strips and snow peas. heat gently while combining juices, soy sauce, hoisin sauce and cornstarch. Mix well and add to skillet. Stir over medium heat until sauce thickens and coats chicken and vegetables. Add orange segments. Serve at once on hot plates. Makes 4 servings.
Origin: Appeal, Fall 1992. Shared by: Sharon Stevens