1 teaspoon orange zest, finely shredded 2/3 cup orange juice 2 tablespoons dry white wine 1 tablespoon cornstarch 1/2 teaspoon instant chicken bouillon 4 tablespoons cooking oil,divided 1/2 to 1 pound boneless, skinless chicken breasts(cut into bite sized pieces) 1-2 garlic cloves, minced 1 cup broccoli florets 2-3 carrots, thinly sliced 1 medium onion, cut up 1 medium red /green bell pepper. cut into strips 1 tablespoon fresh parsley, chopped 4 oz. can sliced mushrooms, drained (reserve liquid) 8 oz. can sliced water chestnuts, drained 1/4 cup halved cashews hot cooked rice green onion or parsley for garnish
For the sauce: In a small bowl stir together, the orange zest, orange juice, wine, cornstarch and chicken bouillon. Set aside.
Preheat wok or large skillet over high heat. Add 2 tablespoons of cooking oil. (add more oil as needed during stir frying) Stir fry chicken for 3-4 minutes until chicken is no longer pink. Cook in batches if necessary. Remove, set aside and keep warm.
Then stir fry the garlic in hot oil for 30 seconds. Add broccoli, carrots and onion. Stir fry for 2 minutes. Add pepper strips and cook for 2 more minutes or till crisp tender. Return the cooked chicken to the wok. Push contents to edges of wok.
Add sauce to center of wok. Cook and stir until thickened and bubbly. Add the parsley, mushrooms, water chestnuts and cashews. Cook 2 minutes more. You may want to add salt & pepper to taste. Serve over hot cooked rice.
Ken Oliver, "Cooking with Ken" E-mail questions: firstname.lastname@example.org
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