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Fruited Ginger Chicken

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Anonymous (not verified)
Ingredients
  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)
  Cornstarch 1 Teaspoon
  Canned sliced peaches 1 1⁄2 Cup (24 tbs)
  Snow peas 1 Cup (16 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Chicken

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