Title: Spicy Orange Chicken
Categories: Chicken Chinese
Yield: 4 Servings

2	tb	Mazola Corn Oil
1	lb	Boneless, skinless, chicken breast, cubed
1/4	c	Slivered orange peel
1		Clove garlic, minced
1/2	ts	Ground ginger
2	tb	Argo corn starch
1	c	Cool chicken broth
1/4	c	Soy sauce
1/4	c	Dry sherry
1/4	c	Orange marmalade
1/2	ts	Crushed dried red pepper

In wok or large skillet heat corn oil over medium-high heat, add chicken 1/3 at a time. Stir fry 3 minutes or until browned. Return all chicken to wok. Add orange peel, garlic and ginger. Stir fry 1 minute. Stir together remaining ingredients. Stir into chicken. Stirring constantly, bring to boil over medium heat and boil 1 minute. If desired, serve over rice.

SPICY ORANGE BEEF

Substitute 1 pound beef flank or round steak, thinly sliced, for the chicken breast, and beef broth for the chicken broth.

From ARGO Cornstarch Package Type by Larry Bibich larry.bibich@dwarp.com

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