Ingredients
- 1 large orange
- 2 large whole chicken breasts, skinned and boned
- 1 Tbsp. soy sauce
- 1 Tbsp. dry sherry
- 4 green onions, cut in 2 inch pieces
- 1/4 tsp. crushed red pepper
- 1/4 tsp. ground ginger
- 2 1/2 tsp. cornstarch
- 1/2 tsp. sugar
- 1/2 tsp. salt
- 1/2 cup orange juice
- 1/4 cup vegetable oil for wok (a large skillet will work if no wok available)
- Sesame oil
- Red wine vinegar
- Butter and/or Romaine lettuce
- Sesame seeds (toasted or plain)
Directions
With vegetable peeler, cut peel from orange into 1 1/2 inch pieces. Do not cut into the white membrane. Place orange peels on a cookie sheet, let peels dry in 200 degree F oven for 30 minutes.
Cut chicken into bite size pieces.
In a bowl, mix the soy sauce, sherry, green onions, red pepper and ginger. Add chicken and stir thoroughly.
In a separate bowl mix the cornstarch, sugar, salt and orange juice.
In a wok or large skillet over medium heat, stir fry orange peels quickly in oil quickly until edges slightly brown. Remove orange peels with a slotted spoon and place on paper towel.
In the remaining wok/skillet oil, stir fry chicken mixture until just tender over high heat. Stir in orange juice mixture and continue to stir until mixture has slightly thickened.
Spoon the chicken and sauce over rice and top with the orange peels.
Serve with sesame oil and vinegar as a dressing tossed with plain butter and/or romaine lettuce topped with sesame seeds.
Source: Have made this meal for quite a few years and can't remember where I found the original chicken recipe. Have tweeked it here and there over the years. A request in today's newsletter prompted me to submit how I make the meal :-)
By Deeli from Richland, WA
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