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Chicken Breast in Orange Sauce |
Serves 4
· 350g (12oz) chicken breast, skinned and cut into thin strips · 1 onion, sliced · 1 clove garlic, crushed · 1 red pepper, sliced · 125g (4oz) mangetout · 125g (4oz) bean sprouts · 1 orange
For the Sauce
· 4 tablespoons light soy sauce · 4 tablespoons sherry · 1 tablespoon tomato puree · finely grated rind and juice of 1 orange · 1½ teaspoons cornflour
Dry-fry the chicken in a wok or large frying pan for 2-3 minutes. Add the onion, garlic, red pepper and mangetout and stir-fry for a further 5 minutes, or until the vegetables are just tender and the chicken is cooked through. Mix together all the sauce ingredients; add to the pan and cook, stirring until the sauce thickens. Using a sharp knife, peel and segment the orange, and add to the pan with the bean sprouts. Heat for a further 2 minutes.
Serve at once with rice or noodles. |