Ingredients
2
boneless skinless chicken breasts, cut into 1 1/2-inch pieces
1
teaspoon soy sauce
1/4
cup cornstarch
1/2
cup vegetable oil for frying
1/3
cup orange juice
2
teaspoons cornstarch
1
tablespoon vegetable oil
2
cloves garlic, finely chopped
2
teaspoons finely chopped peeled fresh gingerroot
1
teaspoon grated orange peel
1/4
teaspoon crushed red pepper flakes
1/2
cup Progresso™ chicken broth (from 32-oz carton)
2
teaspoons soy sauce
2
teaspoons unseasoned rice vinegar
2
tablespoons sugar
1
tablespoon vegetable oil
3
oz snow peas, sliced (about 1 cup)
2
medium carrots, thinly sliced
Preparation
In medium bowl, toss chicken pieces and soy sauce.
In small bowl, beat orange juice and 2 teaspoons cornstarch with whisk until cornstarch is dissolved.
In 10-inch skillet, heat 1 tablespoon oil over medium heat. Add garlic, gingerroot, orange peel and pepper flakes; stir-fry about 30 seconds or until fragrant. Add broth, 2 teaspoons soy sauce, the vinegar and sugar; stir about 30 seconds or until sugar dissolves. Stir orange juice mixture, then add it to skillet. Heat sauce to boiling, stirring. Reduce heat to low; simmer 1 minute. Transfer sauce to bowl; wipe out skillet.
Line large rimmed cookie sheet with paper towels.
Place 1/4 cup cornstarch in shallow bowl. Toss chicken in cornstarch, coating evenly and gently knocking off any excess; transfer to plate.
In 4-quart Dutch oven, heat 1/2 cup vegetable oil over medium-high heat. Carefully add coated chicken to hot oil, spacing pieces apart from each other. Fry chicken 5 to 7 minutes, turning once or twice, until deep golden. Using slotted spoon, transfer chicken to paper towel-lined cookie sheet.
In same skillet used for sauce, heat 1 tablespoon oil over medium heat. Add snow peas and carrots; cook 3 to 4 minutes, stirring frequently, until vegetables are just tender. Add chicken and reserved sauce; stir until heated through and thoroughly coated in sauce.
