| 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:
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