Well, the chicken and orange stir-fry was a success. Here's the recipe.
2 tablespoons soy sauce 2 tablespoons dry sherry 8 spring onions, cut into 5cm long pieces 1 teaspoon fine chopped fresh root ginger 1-4 teaspoon ground ginger 1-4 teaspoon white pepper
6 chicken breasts, deboned, skinned and cubed 3-4 cup fresh orange juice 1-2 teaspoon brown sugar a large pinch of salt 1 tablespoon cornflour 4 tablespoons sunflower oil 1 carrot, julienned
Holiday menu planningHi... I am planning my holiday menus early this year (miracle of miracles ha ha) and was hoping to get some of your opinions on 3...
Combine the soy sauce, sherry, spring onion, both gingers and pepper and mix well. Add the chicken pieces, stir to coat all over and leave to stand for 1 hour in the fridge.
Combine the orange juice, sugar, salt and cornflour, mix well and refrigerate for 1 hour.
Heat the oil in a skottle1 and stir-fry the carrot strips for 2-3 minutes or until just going brown. Remove carrots and drain on paper towels. Add the chicken and stir-fry for 3-4 minutes. Ad the orange juice mixture and stir-fry for about 5 minutes or until the sauce thickens slightly. Mix in the carrot strips and serve immediately.
1 Our skottle is a Cadac one. Sure you could do this in a wok too.
Steak tonight.... -- Cheers Cathy(xyz)
