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Fiji Orange Chicken




Source of Recipe


Citrus Lovers Cook Book/AZ Reporter


List of Ingredients




6 whole chicken breasts
1 1/2 teaspoons garlic salt
1 teaspoon paprika
1/4 cup oil
1 can canned pineapple chunks (9 oz.)
1 1/4 cups nonfat chicken broth
1/4 cup wine vinegar
1/2 cup sliced celery
1 small green pepper, 1/4" strips
1 large sliced onion
1 large tomato, cut into wedges
1 tablespoon soy sauce
3 tablespoons dark brown sugar
2 tablespoons cornstarch
1/2 cup water
3 oranges, sectioned

Recipe



Bone and skin chicken breasts and cut into 2" pieces. Sprinkle chicken with garlic salt and paprika. Heat oil in large skillet; add chicken and cook about 5 minutes, until white. Add syrup from pineapple, chicken broth and vinegar. Cover and simmer 10 minutes. Add celery, green pepper and onion. Cover and cook 5 minutes longer. Add tomato wedges and drained pineapple chunks. Blend soy sauce, brown sugar, cornstarch and water. Add to sauce and cook, stirring constantly, until mixture thickens and comes to a boil; cook 1 minute longer. Add orange sections and toss lightly. Serve over steamed white rice or fried rice. Serves 6