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Oriental Citrus Chicken

Posted By On January 10, 2013 @ 3:08 pm In Fruits and Vegetables,Main Dishes,Meat, Poultry and Seafood,Uncategorized

Ingredients

  • 2 teaspoons vegetable oil
  • 3 chicken breasts, boned, skinned, and cut into 2-inch pieces
  • 2 slices fresh ginger root, peeled and minced, or 1/2 teaspoon ground ginger
  • 1 clove garlic, minced
  • 1 can (8 ounce) pineapple chunks, drained (save juice)
  • 1 1⁄2 cups orange juice
  • 1 cup chicken broth or water
  • 2 tablespoons vinegar
  • 4 cups sliced vegetables, such as celery, green peppers, onions, and mushrooms
  • 1 medium tomato, cut in wedges
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 2 tablespoons cornstarch

Directions

Heat oil in a large skillet over medium-high heat (350° in an electric skillet). Add pineapple juice, 1 cup of orange juice, chicken broth and vinegar. Cover and simmer for 5 minutes. Add chicken, ginger, and garlic, and cook 5 minutes or until chicken is no longer pink. Add sliced vegetables. Cover and cook 3 minutes. Mix remaining 1/2 cup orange juice, soy sauce, sugar and cornstarch together in a small bowl. Stir until smooth. Add to skillet and cook, stirring constantly, until mixture comes to a boil and thickens. Refrigerate leftovers within 2-3 hours. Add tomato wedges and pineapple chunks.

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