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    Orange Stir-Fried Chicken


    Source of Recipe


    Betty Crocker

    List of Ingredients




    1 tablespoon reduced-sodium soy sauce
    1 teaspoon cornstarch
    1 teaspoon grated gingerroot or 1/2 teaspoon ground ginger
    1 garlic clove, finely chopped
    1 pound boneless skinless chicken breast, cut into 1/4-inch strips
    1/2 cup orange juice
    2 teaspoons cornstarch
    2 teaspoons vegetable oil
    3 cups thinly sliced fresh mushrooms (8 ounces)
    1 medium carrot, coarsely shredded (1/2 cup)
    4 cups hot cooked rice

    Recipe



    1. Mix soy sauce, 1 teaspoon cornstarch, the gingerroot and garlic in medium glass or plastic bowl. Stir in chicken. Cover and refrigerate 30 minutes.
    2. Mix orange juice and 2 teaspoons cornstarch until cornstarch is dissolved; set aside.
    3. Heat 1 teaspoon 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.
    4. Add remaining 1 teaspoon oil to skillet. Add mushrooms and carrot; 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.

 

 

 


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