Thursday, May 19, 2005
Tropical Chicken Stir Fry
Ingredients:
1 1/2 lbs boneless, skinless chicken breasts, cut into 1/2-inch chunks2 tsp peanut oil3 medium carrots, julienned or coarsely grated2 medium red bell peppers, cut into 1/2 inch pieces1 small onion, quartered1/4 cup lime juice1/4 cup chili sauce3/4 cup chicken broth2 tsp cornstarch3/4 cup orange juice- salt and freshly ground black pepper, to taste- garnish: 1 mango finely diced, 4 scallions, chopped, 1/4 cup toasted peanuts, chopped
Instructions:
In a large, nonstick skillet or wok over high heat, warm oil. Add chicken and saute until well browned. Stir in carrots, red pepper and onion, sauteeing for about 5 minutes. Mix together lime juice, chili sauce and chicken broth; add to skillet. Dissolve cornstarch into 2 Tbsp orange juice and mix into stir fry. Add remaining orange juice and bring to simmer. Cover, reduce heat to low and cook for 10 minutes. Season to taste. Serve over rice, passing garnishes separately to be sprinkled on top.
1 1/2 lbs boneless, skinless chicken breasts, cut into 1/2-inch chunks2 tsp peanut oil3 medium carrots, julienned or coarsely grated2 medium red bell peppers, cut into 1/2 inch pieces1 small onion, quartered1/4 cup lime juice1/4 cup chili sauce3/4 cup chicken broth2 tsp cornstarch3/4 cup orange juice- salt and freshly ground black pepper, to taste- garnish: 1 mango finely diced, 4 scallions, chopped, 1/4 cup toasted peanuts, chopped
Instructions:
In a large, nonstick skillet or wok over high heat, warm oil. Add chicken and saute until well browned. Stir in carrots, red pepper and onion, sauteeing for about 5 minutes. Mix together lime juice, chili sauce and chicken broth; add to skillet. Dissolve cornstarch into 2 Tbsp orange juice and mix into stir fry. Add remaining orange juice and bring to simmer. Cover, reduce heat to low and cook for 10 minutes. Season to taste. Serve over rice, passing garnishes separately to be sprinkled on top.
# posted by Karli @ 10:15 AM 
