Asian Orange Chicken
Source: CHEF
Ingredients
4 servings rice, preferably jasmine
2 tbsp. soy sauce
2 tbsp. water
1 tbsp. cornstarch
2 tbsp. sesame oil
1 lb. boneless, skinless chicken breast, chopped
1 inch piece of ginger, peeled and grated
2 cloves
1 head broccoli, chopped into bite-sized florets
2 carrots, chopped into thin rounds
½ c. chicken stock
2 oranges cut into *supremes (without membrane)
*Directions for supreme segmenting in Citrus Supreme-Segments recipe
Directions
Put rice on to cook. Set aside. In a small bowl, mix together soy, water, and cornstarch. In a wok, or large skillet, heat sesame oil until very hot, and smoking. Put in chicken, ginger, and garlic, stirring constantly. Cook chicken most of the way, and then add broccoli and carrots. Put in chicken broth and simmer briefly. Add oranges, and cornstarch mixture. Cook until the mixture thickens and coats the back of a spoon. Serve over steamed jasmine rice.
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