Chicken Strips With Orange Plum Sauce
|Brushing spices||1 Teaspoon|
|Ginger powder||1⁄2 Teaspoon|
|Five spice powder||1 Teaspoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chicken breasts||2 , skin discarded, boned|
|Orange sauce/Plum sauce||4 Tablespoon (As Needed)|
|Freshly grated ginger root||1⁄2 Teaspoon|
|White vinegar||2 Teaspoon|
|Soy sauce||1 Teaspoon|
|Freshly squeezed orange juice||1|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Orange flavored liqueur||2 Tablespoon|
|Cornstarch||1 Tablespoon, mixed with 2 tablespoons water|
Combine brushing spices and salt with wine.
Cut chicken breasts in half and then cut each half into 4 or 5 strips each.
Brush chicken pieces generously with brushing spices.
Set aside and prepare sauce.
Combine all sauce ingredients, except cornstarch mixture, in small saucepan.
Bring to boil over medium heat and reduce to simmer.
Stir in cornstarch mixture.
Simmer until sauce thickens slightly.
Preheat stovetop grill.
Brush grill surface lightly with oil.
Cook chicken strips for about 4 to 5 minutes over medium-high heat.
Turn chicken strips once or twice during grilling.
Chicken is done when it is slightly firm to the touch and juices run clear when chicken is cut with a knife.
Remove chicken strips and mound in the center of serving dish.
Top with sauce.