| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Orange |
| 2 |
lg |
Whole chicken breasts; skinned and boned |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Dry sherry |
| 4 |
|
Green onions; cut into 2 inch piec |
| 1 |
ts |
Minced, peeled ginger root; OR |
| 1/4 |
ts |
Ground ginger |
| 2 1/2 |
ts |
Cornstarch |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Orange juice |
| 1/4 |
c |
Salad oil |
| 1/4 |
ts |
Crushed red pepper |
INSTRUCTIONS
With vegetable peeler, cut peel from orange into 1 1/2 inch-wide pieces,
being careful not to cut into white membrane. Cut pieces into 1 1/2
inch-long strips. On small cookie sheet, let peels dry slightly in 200^F.
oven 30 minutes.
Cut chicken into 1 1/2-inch pieces. In medium bowl, mix well chicken, soy
sauce, sherry, green onions, red pepper and ginger. In small bowl, mix well
cornstarch, sugar, salt and orange juice. Cover and refrigerate both.
About 15 minutes before serving: In 10-inch skillet over medium heat, in
hot oil, with slotted spoon, stir-fry peels until crisp and edges are
slightly browned, about 2 minutes; drain on paper towels.
In remaining oil in skillet, over high heat, stir-fry chicken mixture until
chicken loses pink color and is tender, about 4 minutes. Stir orange-juice
mixture, then add to chicken and stir-fry until mixture is slightly
thickened and coats chicken.
Spoon onto warm platter; sprinkle with peels. Makes 4 servings.
Posted by J.APPLEBURY [Jim & Deb] FROM: The Good Housekeeping Illustrated
Cookbook Enjoy! Apple
:)
Posted to EAT-L Digest 11 Aug 96
Date: Mon, 12 Aug 1996 14:21:30 -0500
From: LD Goss <ldgoss@METRONET.COM>
A Message from our Provider:
“There is more to Jesus than anyone has so far discovered”