Fruited Ginger Chicken
|Teriyaki sauce||1 Tablespoon|
|Concentrated orange juice||1 Tablespoon|
|Minced garlic||1 Tablespoon|
|Grated pared ginger root||2 Teaspoon|
|Dry white wine||2 Teaspoon|
|Chili sauce||2 Teaspoon|
|Boneless skinless chicken breasts||10 Ounce|
|Peanut oil/Vegetable oil||2 Teaspoon|
|Sliced onion||1 Cup (16 tbs)|
|Canned sliced peaches||1 1⁄2 Cup (24 tbs)|
|Snow peas||1 Cup (16 tbs)|
In glass or stainless-steel bowl combine teriyaki sauce, orange juice, 2 teaspoons garlic, ginger, wine, and chili sauce; add chicken and toss to coat thoroughly.
Cover and refrigerate for at least 1 hour (may be marinated overnight).
Remove chicken from marinade and strain marinade, reserving liquid and discarding garlic and ginger.
In 10-inch skillet heat oil; add onions and remaining teaspoon garlic and saute until onions are translucent.
Add chicken and cook until lightly browned on all sides.
Combine cornstarch and reserved marinade, stirring to dissolve cornstarch; add to skillet and, stirring constantly, bring to a boil.
Reduce heat and let simmer until liquid thickens.
Add peaches and snow peas and stir to combine; cook until thoroughly heated.