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Stir Fried Chicken with Fresh Vege and Ginger Orange Sauce
by Ivy

This is one of Ivy's family's favourite. Serve over steamed rice. Yummy!!!!


  • 4 tbsp cornstarch
  • 1 skinless chicken breast
  • cooking oil
  • 1 tbsp shredded ginger
  • fresh shitake mushroom (if you like, you can add more )
  • Leek
  • Carrot
  • salt and pepper


  • 1/2 cup freshly squeezed orange juice (if you don't have this then you can use syrup, but fresh oranges taste nicer)
  • 2 tbsp rice vinegar
  • 1/4 cup soy sauce
  • cooking oil
  • 1 tbsp ginger, minced


  1. Make the sauce: Combine all the ingredients ina glass jar (or container) and mix thoroughly. Combine 1/2 cup sauce and cornstarch in a bowl. Add chicken. Cover and refrigerator for 30 min or overnight. (Ivy's advice - overnight)
  2. Drain off extra marinade from chicken before cooking. Heat oil over high heat. Add ginger. Saute until fragrant . Add chicken mixture. Stir in remaining sauce. Turn the heat down and add all the vege. Cooking and stirring until vege are crisp-tender. Add salt and pepper.

"Selamat mencuba"

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