Recipe#13239

Title: Chicken Stirfry

rec.food.recipes archive

Yield: 4 servings
 3/4 lb skinless chicken breasts, boned 
 1 cup unsweetened orange juice
 1 Tbsp cornstarch
 1 Tbsp dry sherry
 1 Tbsp tamari or soy sauce
 1/2 tsp ground ginger
 nonstick spray coating
 4 cups broccoli florets
 1/2 cup sliced onions
 1 Tbsp cooking oil
 Rinse chicken, pat dry.  Cut the chicken into 1" pieces.  Set aside.
 For sauce, stir together orange juice, cornstarch, sherry, tamari
 sauce, and ground ginger.  Set aside. Spray a cold work or large
 skillet with nonstick coating.  Preheat wok or skillet over medium
 heat.  Add broccoli and onion, stir-fry for 2 or 3 minutes.  Remove
 vegetables. Add oil to wok or skillet.  Then, add chicken, stir-fry
 for 2 to 4 minutes or till tender and no longer pink.  Push chicken
 from center of wok or skillet. Stir sauce, add to the center of
 the wok or skillet. Cook and stir for 2 minutes more. Return
 vegetables to wok or skillet, stir all ingredients together to coat
 with sauce.  Serve immediately over rice.  Garnish with orange
 slices.