Recipe - Orange Chicken Oriental

3 Whole boneless skinless
chicken breasts; cut into
2inch strips
One half teaspoon Salt
One fourth teaspoon Ground ginger (optional)
2 tablespoon Veg. oil
1 Clove garlic (small); minced
1 cn (8.25oz) pineapple chunks;
undrained
1 cup Florida orange juice;
divided
1 teaspoon Instant chicken bouillon
granules
2 tablespoon Wine vinegar (I usually just
use regular)
1/3 cup Sliced celery
1 small Green pepper; cut into
1/4inch strips
1 small Onion; cut or sliced up (I don't
usually put it in)
1 small Tomato; cut in wedges
3 tablespoon Flour
2 tablespoon Soy sauce
1 tablespoon Sugar
Hot cooked rice

From: Lilia Prescod papresco@NETCOM.CA

Date: Wed, 31 Jul 1996 10:28:07 0400
Sprinkle chicken with salt and ginger. Heat oil in large skillet over med.
heat; add chicken and garlic and cook 5 minutes. Add liquid from
pineapple, Three fourths cup of the orange juice, the bouillon and vinegar. Cover;
simmer 10 minutes, or until chicken is tender.

Add celery, green pepper and onion. Cover; cook 5 minutes longer. Add
tomato wedges and pineapple chunks.

In small bowl, blend together flour, soy sauce, sugar and remaining One fourth cup
orange juice. Add to skillet and cook, stirring constantly, until mixture
thickens and comes to a boil; cook 1 minute longer. Serve over rice, if
desired. Makes 4 servings.

I got this recipe from a cookbook called "The Pleasures of cooking"
Sometimes I also add some cut or sliced up carrot.

EATL Digest 30 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.