PORTIONS: 2
MARINATE FOR CHICKEN
8 oz. chicken breast cut in strips
½ tbsp. soy sauce
1 tbsp. cornstarch
INGREDIENTS
2 tbsp. peanut oil or vegetable oil
1 minced garlic clove
1 tsp. minced ginger
1 small onion diced
1 dry hot pepper triturated
¼ yellow pepper
½ cup oyster mushrooms
1 celery rib thinly sliced
½ cup pea pods
2 tangerine oranges, separate segments
¼ cup walnuts
SAUCE
1 tsp. honey
1½
tbsp. soy sauce
½ tsp. rice wine vinegar
1 tbsp. rice wine
4 tbsp. chicken broth
METHOD
In a bowl mix all the ingredients for the sauce.
Marinate the chicken with the soy sauce for 1 hour. Mix the chicken
with the cornstarch.
Heat the oil in a wok or frying pan and stir fry the chicken until it
has a golden brown color.
Add ginger, garlic, onions, hot dry pepper and cook for 1 minute. Add
the vegetables and stir fry until the pea pods have a bright green color. Do
not overcook the vegetables.
Add the tangerines segments, walnuts and sauce. Cook for a minute, mix
well and serve.
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