Orange Chicken Stir Fry
|Cornstarch||1 1⁄2 Tablespoon|
|Orange juice||1 Cup (16 tbs)|
|Freshly grated gingerroot||1 Teaspoon|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Hot sauce||1⁄4 Teaspoon|
|Oranges||2 , peeled, seeded and sectioned|
|Grated orange rind||2 Tablespoon|
|Vegetable oil||3 Tablespoon|
|Green onions||4 , cut into 1/4 inch slices|
|Chicken breast halves||6 , skinned, boned, and cut into 1 inch pieces|
|Hot cooked rice||2 Cup (32 tbs)|
Pour oil around top of preheated wok, coating sides; allow to heat at medium high (325°) for 2 minutes.
Add chicken and stir fry 2 minutes or until lightly browned.
Remove from wok, and drain well on paper towels.
Add orange rind, gingerroot, and hot sauce to wok; stir fry 1 1/2 minutes.
Return chicken to wok; stir fry 3 minutes.
Combine green onions, orange juice, soy sauce, sugar, and cornstarch; mix well.
Add orange juice mixture and orange sections to chicken; stir fry 3 minutes or until thickened.