Spicy orange chicken

Yield: 4 servings

Measure Ingredient
2 tablespoons Mazola Corn Oil
1 pounds Boneless, skinless, chicken breast, cubed
¼ cup Slivered orange peel
1 \N Clove garlic, minced
½ teaspoon Ground ginger
2 tablespoons Argo corn starch
1 cup Cool chicken broth
¼ cup Soy sauce
¼ cup Dry sherry
¼ cup Orange marmalade
½ teaspoon Crushed dried red pepper

In wok or large skillet heat corn oil over medium-high heat, add chicken ⅓ at a time. Stir fry 3 minutes or until browned. Return all chicken to wok. Add orange peel, garlic and ginger. Stir fry 1 minute. Stir together remaining ingredients. Stir into chicken. Stirring constantly, bring to boil over medium heat and boil 1 minute. If desired, serve over rice.

SPICY ORANGE BEEF

Substitute 1 pound beef flank or round steak, thinly sliced, for the chicken breast, and beef broth for the chicken broth.

From ARGO Cornstarch Package Type by Larry Bibich larry.bibich@...

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