Ingredients:
1/2 c. orange juice
1/2 c. soy sauce
1/4 c. oil
1/4 c. brown sugar
1/2 tsp. ground ginger
1-2 chicken breasts (or you can use boneless pork)
1 tbsp. cornstarch
1/2 c. water
1 bag frozen stir-fry vegetables thawed
~ 1/2 lb. spaghetti noodles
1/2 c. soy sauce
1/4 c. oil
1/4 c. brown sugar
1/2 tsp. ground ginger
1-2 chicken breasts (or you can use boneless pork)
1 tbsp. cornstarch
1/2 c. water
1 bag frozen stir-fry vegetables thawed
~ 1/2 lb. spaghetti noodles
Preparation:
In a large bowl, blend juice, soy sauce, oil, sugar, and ginger; add chicken. Cover and marinate for 1 hr. Prepare noodles according to package directions. Meanwhile, in medium skillet, add chicken and marinate and simmer until the meat is cooked through. Add vegetables, and bring back to a boil, and then lower to simmer. In a small bowl, combine cornstarch and water. Add to chicken/vegetable mixture. Allow to simmer, stirring constantly, until sauce thickens, about 5 minutes. Toss chicken with noodles.
Serves 4-6
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