| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Chicken |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Lemon |
| 3 |
lg |
Oranges |
| 2 |
tb |
Olive oil |
| 2 |
|
Whole chicken breasts, boned, skinned and pounded flat |
| 1 |
|
Inch piece ginger, minced |
| 3 |
|
Garlic cloves, minced |
| 1 |
lg |
Onion, sliced |
| 1 |
lg |
Red pepper, julienned |
| 1 |
c |
Trimmed snow peas |
| 3 |
tb |
Soy sauce |
| 1 1/2 |
tb |
Hoisin sauce |
| 1 |
tb |
Cornstarch, mixed with 2 tb water |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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