STIR FRY WALNUT CHICKEN TANGERINE

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.