Spicy orange chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Mazola Corn Oil |
| 1 | pounds | Boneless, skinless, chicken breast, cubed |
| ¼ | cup | Slivered orange peel |
| 1 | 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 |
Directions
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@...