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@...