2 pounds boneless skinless chicken breasts
2 large garlic cloves, minced
2 tablespoons reduced-sodium soy sauce
4 teaspoons cornstarch
1 teaspoon ground ginger
1 cup fresh orange juice
4 teaspoons peanut oil
1 pound shiitake or portobello mushrooms, stems discarded, thinly
1-1/2 cups coarsely grated carrot
2 celery stalks, sliced
1/2 sm zucchini squash diced
4 cups cooked brown rice
Sliced scallion, for garnish
Rinse chicken and pat dry. Cut in half and pound slightly to thin.
Cut crosswise into thin strips (about 1/4-inch thick).
Whisk together garlic, soy sauce, 2 teaspoons cornstarch and the
ginger in a large bowl, for marinade. Add chicken, turning to coat,
cover and chill 45 minutes, stirring occasionally.
Whisk together juice and remaining 2 teaspoons cornstarch in a small
bowl until dissolved.
Heat 2 teaspoons oil in a heavy skillet over high heat, until hot but
not smoking. Remove chicken from marinade (discard marinade) and add to
skillet; saute, turning occasionally, until golden, about 5 minutes.
Transfer to a bowl. Add remaining 2 teaspoons oil, the mushrooms,
carrot, and celery to same skillet; saute over moderately high heat
until tender, about 5 minutes. Return chicken to skillet; add
juice-cornstarch mixture and bring to a boil. Stir until sauce thickens,
about 3 minutes.
5. Serve over rice and garnish with scallion, if desired. Makes 8
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