Almond Chicken à l'Orange

Name: Almond Chicken à l'Orange
Yield: 4 servings
Ingredients: 2 medium whole breasts chicken (skinned & boned); 2 tbsp. soy sauce; 2 tsp. cornstarch; 1 orange; 2 tbsp. sherry (dry); 1 tsp. grated ginger (fresh); pea pods (2 c. fresh/6-oz. frozen); 4 medium green onions; 11 oz. mandarin oranges (canned sections); 1/2 c. sliced almonds (toasted); 2 c. cooked rice ()

M. Blakely

Serves 4

Ingredients

2 medium whole breasts chicken (skinned & boned)
2 tbsps soy sauce
2 tsps cornstarch
1 orange
2 tbsps sherry (dry)
1 tsp grated ginger (fresh)
pea pods (2 c. fresh / 6 oz frozen)
4 medium green onions
11 oz mandarin oranges (canned sections)
½ c. sliced almonds (toasted)
2 c. cooked rice ()

Instructions

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1
Shred enough orange peel to yield 1 tsp. Slice onions into 1-in. pieces. Drain mandarin oranges. Cut chicken into bite-sized pieces.
2
Mix soy sauce & cornstarch together.
3
Stir orange peel, 2-tbsp. orange juice, & sherry into soy sauce mixture.
4
Spray a wok/large skillet with nonstick cooking spray.
5
Stir fry ginger for .
6
Add pea pods & onions to ginger. Stir fry till crisp tender (about .).
7
Remove vegetables from wok/skillet & add 1/2 of the chicken. Stir fry for .
8
Remove chicken, add remaining chicken, # stir fry .
9
Return first batch of chicken to wok/skillet & push all of the meat towards the center.
10
Stir the soy sauce mixture & pour into wok/skillet.
11
Stirring constantly, cook till thickened & bubbly; then continue to stir & cook 2 more minutes.
12
Stir vegetables into wok/skillet along with oranges.
13
Cover & heat through (about .).
14
Stir in almonds & serve immediately over hot rice.

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