Orange Chicken Oriental

Main Ingredient: Poultry Chicken Orange
Course: Sauces and dressings Various Main Dishes
Cuisine: Eastern and Oriental Chinese
Special food: Ethnic
Yield:

Orange Chicken Oriental ingredients

3 Skinless boneless chicken br
1⁄2 t Salt
1⁄4 t Ground ginger
2 T Vegatable oil
1 Small garlic clove
8 1⁄4 oz Canned pineapple chunks
1 c Orange juice
1 chicken bouillon
2 T Wine vinegar
1⁄3 c Celery
1 small green bell pepper
1 -Small Onion
1 small tomato
2 T soy sauce
1 T Sugar
3 T flour

Cooking Orange Chicken Oriental

1. Sprinkle chicken with salt and ginger.
2. Heat oil in large skillet, over medium heat; add chicken and garlic and cook 5 minutes.
3. Add liquid from canned pineapple, ¾ cup orange juice, bouillon and vinegar.
4. Cover; simmer 10 minutes.
5. Add celery, green pepper and onion.
6. Cover, cook 5 minutes longer.
7. Add tomato wedges and pineapple chunks.
8. In small bowl, blend together soy sauce, sugar, flour and remaining ¼ cup orange juice.
9. Add to skillet and cook, stirring constantly, until mixture thickens and comes to boiling.
10. Cook 1 minute longer.
11. Serve over hot cooked rice, if desired.
12. Note: To freeze, spoon mixture into freezer bags or containers.
13. To serve, defrost overnight in the refrigerator or for several hours at room temperature.
14. Heat slowly in saucepan; do not boil.