CHICKEN AND RED PEPPER STIR FRY
from: The Canadian Living Rush Hour Cookbook
Makes 2 servings.
2 boneless skinless chicken breasts
1 sweet red pepper
1 orange
2 tbsp (25 ml) chicken stock or water
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) granulated sugar
1 tsp (5 ml) cornstarch
1/2 tsp (2 ml) sesame oil
Dash hot pepper sauce
2 tbsp (25 ml) vegetable oil
2 tsp (10 ml) minced gingerroot
1 clove garlic, minced
* Cut chicken into thin 2 inch (5 cm) long strips; set aside. Cut red pepper into strips; set aside. Using vegetable peeler remove thin orange rind and cut into julienne strips; set aside.
* Squeeze orange and reserve 1/4 cup (50 ml) juice in small bowl. Stir in chicken stock, soy sauce, sugar, cornstarch, sesame oil and hot pepper sauce; set aside.
* In wok or large skillet, heat 1 tbsp oil over high heat. Stir fry chicken until no longer pink inside, 3 or 4 minutes. Remove chicken and set aside. Heat remaining oil in the wok or pan; stir fry gingerroot and garlic for 10 seconds. Add orange rind and red pepper, stir fry for 1 minute or until tender crisp. Stir in soy sauce mixture; cook, stirring, until thickened.
* Return chicken to wok and stir until heated through.
from: The Canadian Living Rush Hour Cookbook
Makes 2 servings.
2 boneless skinless chicken breasts
1 sweet red pepper
1 orange
2 tbsp (25 ml) chicken stock or water
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) granulated sugar
1 tsp (5 ml) cornstarch
1/2 tsp (2 ml) sesame oil
Dash hot pepper sauce
2 tbsp (25 ml) vegetable oil
2 tsp (10 ml) minced gingerroot
1 clove garlic, minced
* Cut chicken into thin 2 inch (5 cm) long strips; set aside. Cut red pepper into strips; set aside. Using vegetable peeler remove thin orange rind and cut into julienne strips; set aside.
* Squeeze orange and reserve 1/4 cup (50 ml) juice in small bowl. Stir in chicken stock, soy sauce, sugar, cornstarch, sesame oil and hot pepper sauce; set aside.
* In wok or large skillet, heat 1 tbsp oil over high heat. Stir fry chicken until no longer pink inside, 3 or 4 minutes. Remove chicken and set aside. Heat remaining oil in the wok or pan; stir fry gingerroot and garlic for 10 seconds. Add orange rind and red pepper, stir fry for 1 minute or until tender crisp. Stir in soy sauce mixture; cook, stirring, until thickened.
* Return chicken to wok and stir until heated through.