Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Slice chicken breast into slivers, about ½ inch (1 cm) thick. (This is easily done when partially frozen.)
Heat oil in a large frying pan. Over a medium heat, sauté orange rind, ginger, garlic, and chili peppers for 5 minutes. Add ¼ cup (60 mL) orange juice, vinegar, soy sauce and chicken.
Bring to a boil, reduce heat and simmer for 10 minutes.
Remove chicken and keep warm. Discard chili pepper.
Dissolve corn starch in 2 Tbsp (30 mL) orange juice. Raise heat; add cornstarch mixture to juices in pan, stirring constantly until thickened and clear.
Replace chicken and coat thoroughly.
Serve on a bed of rice, or soft Chinese noodles.
|Per 105 g serving||Amount|
|Saturated Fat||1 g|
|Per 105 g serving||% Daily Value|