1 large orange
2 lg whole chicken breasts, skinned a, nd boned
1 tbsp soy sauce
1 tbsp dry sherry
4 green onions, cut into 2 inch piece, s
1 tsp minced, peeled ginger root, or
1/4 tsp ground ginger
2 1/2 tsp cornstarch
1/2 tsp sugar
1/2 tsp salt
1/2 cup orange juice
1/4 cup salad oil
1/4 tsp crushed red pepper
A Recipe for
Chicken With Orange Peel Szechuan Style
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
This Recipe for Chicken With Orange Peel Szechuan Style is one of thousands in the Recipes-to-go Asian Cookbook.
Vanity is the food of fools. |
| Anonymous |
If you enjoy this Chicken With Orange Peel Szechuan Style Recipe - you should enjoy the recipe collections you can find on the websites below:
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
This is a recipe for Chicken With Orange Peel Szechuan Style from the recipe cookbook of Recipes-to-go (Asian)
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
Herb Tip |
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
With vegetable peeler, cut peel from orange into 1 1/2 inch-wide
pieces, being careful not to cut into white membrane. Cut pieces into
1 1/2 inch-long strips. On small cookie sheet, let peels dry slightly
in 200^F.
oven 30 minutes.
Cut chicken into 1 1/2-inch pieces. In medium bowl, mix well
chicken, soy sauce, sherry, green onions, red pepper and ginger. In
small bowl, mix well cornstarch, sugar, salt and orange juice. Cover
and refrigerate both.
About 15 minutes before serving: In 10-inch skillet over medium
heat, in hot oil, with slotted spoon, stir-fry peels until crisp and
edges are slightly browned, about 2 minutes; drain on paper towels.
In remaining oil in skillet, over high heat, stir-fry chicken mixture
until chicken loses pink color and is tender, about 4 minutes. Stir
orange-juice mixture, then add to chicken and stir-fry until mixture
is slightly thickened and coats chicken.
Spoon onto warm platter; sprinkle with peels. Makes
4 servings.
Posted by J.APPLEBURY [Jim & Deb] FROM: The Good Housekeeping
Illustrated Cookbook
Enjoy! Apple :)
Serves: 4
Chicken With Orange Peel Szechuan Style Recipe brought to you by Recipes To-Go