My late grandmother LOVED to cook. She collected cookbooks from all over the world! When she passed away 6 years ago I inherited a variety of them- lucky me. Last night when I was trying to decide what to cook for dinner- something new- I found myself turning to one of grandma's books titled, "Betty Crocker's Low-Fat, Low-Cholesterol Cookbook". I tried the following recipe and wanted to share it with you. At our house we decided it was a keeper- even the girls both ate it! (We had it sans mushrooms b/c I didn't have any.) Bon apetit!!
Orange Stir-fried Chicken
4 boneless skinless chicken breast halves (about 1 pound)
1 T. low-sodium soy sauce
1 tsp. cornstarch
1 tsp. grated ginger root or 1/2 tsp. ground ginger
1 clove garlic, finely chopped
1/2 c. orange juice
2 tsp. cornstarch
2 tsp. vegetable or olive oil
3 c. thinly sliced fresh mushrooms (about 8 ounces)
1/2 c. coarsely shredded carrots (about 1 medium)
2 c. hot cooked rice
Trim fat & cut chicken into 1/4 inch strips. Mix soy sauce, 1 tsp. cornstarch, the ginger & garlic in medium glass or plastic bowl. Stir in chicken. Cover & refrigerate 30 minutes.
Mix orange juice & 2 tsp. cornstarch until cornstarch is dissolved. Heat 1 tsp. oil in 10-inch nonstick skillet over high heat. Add chicken mixture; stir-fry until chicken turns white. Remove chicken from skillet.
Add remaining 1 tsp. oil skillet. Add mushrooms & carrot; stir-fry about 3 minutes or until mushrooms are tender. Stir in chicken & orange juice mixture. Heat to boiling, stirring constantly. Boil and stir 30 seconds or until thickened. Serve over rice.
2 comments:
Sounds good. I may have to try this one.
Yum. That sounds awesome. I think I'll make it tonight. Thanks for posting!
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