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FIJI ORANGE CHICKEN CHUNKS




Source of Recipe


AZ Reporter


List of Ingredients




6 whole CHICKEN BREASTS
1 1/2 teaspoons GARLIC SALT
1 teaspoon PAPRIKA
1/4 cup SALAD OIL
1 can (9 oz.) PINEAPPLE CHUNKS
1 1/4 cups CHICKEN BROTH
1/4 cup WINE VINEGAR
1/2 cup CELERY (sliced)
1 small GREEN PEPPER (1/4 inch strips)
1 large ONION (sliced)
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 two-inch 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 fried riced.

(Serves 6)