Ingredients Jump to Instructions ↓

  1. 1 Orange (large)

  2. 2 Chicken breasts - skinned and boned

  3. 1 tablespoon 15ml Soy sauce

  4. 1 tablespoon 15ml Dry sherry

  5. 4 Green onions - cut into 2 inch pieces

  6. 1 teaspoon 5ml Minced - peeled ginger root, or 1/4 teaspoon 1 1/3ml Ground ginger

  7. 2 1/2 teaspoons 12ml Cornstarch

  8. 1/2 teaspoon 2 1/2ml Sugar

  9. 1/2 teaspoon 2 1/2ml Salt

  10. 1/2 cup 118ml Orange juice

  11. 1/4 cup 59ml Salad oil

  12. 1/4 teaspoon 1 1/3ml Crushed red pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Spoon onto warm platter; sprinkle with peels.


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