Sweet And Fiery Chicken Slivers
|Romaine lettuce head/Escarole||1 Pound|
|Skinless boneless chicken breast||1 1⁄2 Pound (2 Whole Ones)|
|Light soy sauce||1 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Asian sesame oil||2 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Canned sliced water chestnuts||16 Ounce, drained (2 Cans, 8 Ounce Each)|
|Dried red pepper flakes||10 Gram|
1. Separate the romaine into leaves, and tear each leaf into 4 or 5 pieces. Rinse well, shake off the excess water, and set aside.
2. Grate enough orange zest to give 1/2 teaspoon. Cut away the peel and white pith from both oranges. Then cut each orange into 8 wedges, and cut the wedges in half. Combine them with the grated zest and set aside.
3. Cut the chicken into 1 X 1/4-inch strips. Combine the honey and soy sauce in a small bowl. Mince the garlic.
4. Heat 1 tablespoon of the sesame oil in a 12-inch skillet or wok over medium-high heat. Add the garlic and chicken, and stir continuously until partially cooked, 1 minute. Add the ginger and water chestnuts, and saute for another minute to warm up. Then add the soy sauce mixture and cook, uncovered, until the chicken is completely cooked, 2 to 3 minutes more.
5. While the chicken is cooking, heat the remaining 1 tablespoon sesame oil in a large skillet over medium-high heat. Add the romaine leaves, and stir them around for just a minute or until almost wilted; season to taste with salt and red pepper flakes, and immediately remove the skillet from the heat.
6. Add the orange zest and oranges to the chicken, and stir for about 30 seconds just to warm the fruit. Immediately remove the skillet from the heat and adjust the seasoning. Arrange a bed of romaine on each dinner plate, and spoon the chicken, oranges, and water chestnuts in the center.