Name: Orange Stir-Fried Chicken
Ingredients: 1 tb Soy sauce; reduced-sodium; 1 tb Cornstarch; 1 ts Gingerroot; grated or; 1/2 ts Ground ginger; 1 Garlic cloves; finely chop; 1 lb Chicken breast halves; boned; Cut in 1/4" strips; 1/2 c Orange juice; 2 ts Cornstarch; 2 ts Vegetable oil; 3 c Fresh mushrooms; thinly; Slice (8 oz); 1 md Carrots; coarsely shredded; (1/2 cup); 4 c Hot rice; cooked

Much sickness – physical, mental, and emotional – surely must come from disobedience. When the soul is confronted with an alternative of right or wrong and chooses to blur the distinction, making excuses for its bewilderment and frustration, it is exposed to infection. Evil is given the opportunity to invade the mind, the spirit, and the body and the sick person goes off to an expert who will diagnose his trouble. Sometimes the patient knows well what his trouble is and for this very reason has not consulted the Lord, fearing what He will say: Confess. Turn around. Quit that indulgence. Do not pity yourself. Forgive that person. Pay back what you owe. Apologize. Tell the truth. Deny yourself. Consider the other’s well-being. Lay down your life.

Elisabeth Elliot

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Poultry, Chicken	4	Servings

INGREDIENTS

1	tb	Soy sauce; reduced-sodium
1	tb	Cornstarch
1	ts	Gingerroot; grated or
1/2	ts	Ground ginger
1		Garlic cloves; finely chop
1	lb	Chicken breast halves; boned
		Cut in 1/4" strips
1/2	c	Orange juice
2	ts	Cornstarch
2	ts	Vegetable oil
3	c	Fresh mushrooms; thinly
		Slice (8 oz)
1	md	Carrots; coarsely shredded
		(1/2 cup)
4	c	Hot rice; cooked

INSTRUCTIONS

Mix soy sauce, 1 tsp. cornstarch, the gingerroot and garlic in medium glass
or plastic bowl. Stir in chicken. Cover and refrigerate 30 minutes. Mix
orange juice and 2 tsp. cornstarch until cornstarch is dissolved. Heat 1
tsp. of the oil in 10-inch nonstick skillet or wok over high heat. Add
chicken; stir-fry 4 to 6 minutes or until chicken is no longer pink in
center. Remove chicken from skillet. Add remaining 1 tsp. oil to skillet.
Add mushrooms and carrots; stir-fry about 3 minutes or until mushrooms are
tender. Stir in chicken and orange juice mixture. Heat to boiling, stirring
constantly. Boil and stir about 30 seconds or until thickened. Serve over
rice. Makes 4 servings. Per serving: 380 calories, 6g fat, 60mg
cholesterol, 220mg sodium, 54g carbohydrate, 2g fat, 30g protein. Formatted
by M. Wilson, BWVB02B.
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:

“Jesus: stripped, abused, assaulted, violated . . . for you”