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
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 skottle[1] 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....
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Cheers
Cathy(xyz)