Orange Sauced Chicken Stir Fry
Ingredients
3/4 lb. chicken breasts; boned, skinless
1 C. unsweetened orange juice
1 Tbsp. cornstarch
1 Tbsp. dry sherry
1 Tbsp. tamarind or soy sauce
1/2 tsp. ground ginger
nonstick spray coating
4 C. broccoli flowerets
1/2 C. onion; sliced
1 Tbsp. cooking oil
1-1/3 C. brown rice; cooked and hot
1/2 orange; sliced
Cooking Instructions
Rinse chicken; pat dry. Cut the chicken into 1inch pieces. Set aside. For sauce, stir together orange juice, cornstarch, sherry, tamarind 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 until 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)