Title: Orange Chicken Oriental
Categories: Poultry
Yield: 4 Servings

3 Whole boneless skinless
-chicken breasts; cut into
-2-inch strips
1/2 ts Salt
1/4 ts Ground ginger (optional)
2 tb Veg. oil
1 Clove garlic (small); minced
1 cn (8.25-oz) pineapple chunks;
-undrained
1 c Florida orange juice;
-divided
1 ts Instant chicken bouillon
-granules
2 tb Wine vinegar (I usually just
-use regular)
1/3 c Sliced celery
1 sm Green pepper; cut into
-1/4-inch strips
1 sm Onion; sliced (I don't
-usually put it in)
1 sm Tomato; cut in wedges
3 tb Flour
2 tb Soy sauce
1 tb Sugar
Hot cooked rice

From: Lilia Prescod

Date: Wed, 31 Jul 1996 10:28:07 -0400
Sprinkle chicken with salt and ginger. Heat oil in large skillet over med.
heat; add chicken and garlic and cook 5 minutes. Add liquid from
pineapple, 3/4 cup of the orange juice, the bouillon and vinegar. Cover;
simmer 10 minutes, or until chicken is tender.

Add celery, green pepper and onion. Cover; cook 5 minutes longer. Add
tomato wedges and pineapple chunks.

In small bowl, blend together flour, soy sauce, sugar and remaining 1/4 cup
orange juice. Add to skillet and cook, stirring constantly, until mixture
thickens and comes to a boil; cook 1 minute longer. Serve over rice, if
desired. Makes 4 servings.

I got this recipe from a cookbook called "The Pleasures of cooking"
Sometimes I also add some sliced carrot.

EAT-L Digest 30 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.