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Categories:
chicken orange juice cornstarch vegetable oil red sweet onion clove garlic soy sauce hoisin sauce oranges white vinegar brown sugar salt white rice
Viewed: 10 - Published at: 9 years agoIngredients
- 1- 1/2 pound Boneless Chicken Breast, Cubed
- 2 Tablespoons Orange Juice
- 1/4 cups Cornstarch, Plus 1 Tablespoon For The Sauce
- 2 Tablespoons Vegetable Oil
- 1- 1/2 cup Red, Orange Or Yellow Peppers (or Combination), Cut Into Strips
- 1 cup Sweet Onion, Sliced
- 1 clove Garlic, Minced
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Hoisin Sauce
- 11 ounces, weight Canned Mandarin Oranges, With Juice
- 3 Tablespoons Distilled White Vinegar
- 3 Tablespoons Brown Sugar
- Salt And Pepper
- White Rice Or Coconut Rice, To Serve
Method
- In a medium bowl, sprinkle chicken with a pinch of salt and pepper.
- Pour orange juice over chicken and toss with 1/4 cup corn starch until coated evenly.
- Heat oil in a large skillet on medium heat and add chicken to the skillet.
- Cook chicken, turning frequently until all sides are brown and chicken is cooked thoroughly.
- Add peppers, onion and garlic and cook until slightly tender, about 5 minutes.
- Mix the remaining 1 tablespoon cornstarch with soy sauce and hoisin sauce.
- Add mixture to the skillet with the mandarin oranges with juice, vinegar and sugar and stir until blended.
- Cook for an additional 3 minutes.
- Add a pinch of salt and pepper for taste if desired.
- Serve with white rice or coconut rice.
- Variation: substitute or add additional vegetables such as broccoli, snap peas, carrots if desired.
