2 tbsp. sherry (optional)

Mix together

 

 

Heat oil in large skillet.   Add chicken cut in 1/2 inch pieces and cook for 3 minutes.   Stir occasionally.   St i r in tomatoes and green p ep p er.   Add sau c e, mix, bring to boil, stirring constantly.   Continue to b o il for 1 minute.   Mix t ure

thickens because of corn starch.   Serve o ver cooked rice   Ser v es 4.

 

 

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GLAZED ORANGE CHICKEN

 

 

 

 

 

No-stick c ooking spray

2 tsp. oil

3 whole chicken breasts, halved, skinned and boned

1 tbsp. cornstarch

2 tsp. sugar

1/4 tsp. marjoram

1/8 tsp. salt

1/8 tsp. onion powder

1 1/4 c. u n sweete n ed orange ju i ce

1 tbsp. grated orange peel

 

 

Spray large non-stick skillet with cooking spray, add oil.   Heat o ver medium high heat until hot.   Cook chic k en b r e a sts in hot oil until well browned.   I n small bowl, combine cornstarch, sugar, marjoram, a n d salt and onion powder. Gradually stir in orange juice; stir until well blende d .   Pour over chic k e n. Reduce heat, cover a nd simmer 15 to 20 m i nutes or until chic ke n is no lon g er

pink, turning chicken halfway t hrough co o king and stirring occasionally. Sprinkle w ith orange peel.

 

 

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