SAUCE
5 ml sugar 1 tsp
5 ml cornstarch 1 tsp
1 ml red pepper flakes 1/4 tsp
5 ml orange rind, grated 1 tsp
125 ml orange juice 1/2 cup
25 ml soy sauce 2 tbsp
1 ml ginger root, minced 1/4 tsp
STIR-FRY
10 ml vegetable oil 2 tsp
1 garlic clove, minced
500 g chicken breast, boneless, skinless 1 lb
25 ml soy sauce 2 tbsp
1 small onion, thinly sliced 1 small
3 green onions, sliced
1 red pepper, cut into strips
1 green pepper, cut into strips
In small saucepan; blend all sauce ingredients. Cook and stir over medium heat until sauce comes to a boil and thickens.
Meanwhile, heat oil in large non-stick skillet. Saute garlic and chicken until chicken is no longer pink. Add soy sauce, onion, green onions, red and green peppers. Continue cooking until vegetables are tender, stirring occasionally. Pour sauce over, stir to coat chicken and vegetables.
Serve over hot cooked rice if desired.
Serves 4