This is one of Ivy's family's favourite. Serve over steamed rice.
1 skinless chicken breast
1 tbsp shredded ginger
fresh shitake mushroom (if you like, you can add more )
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
1 tbsp ginger, minced
- 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)
- 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.