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The Versatile Orange
Orange Tarragon Chicken
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Ingredients
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4
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Medium boneless, skinless chicken breast halves
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¼
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Cup water plus one tablespoon
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¼
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Cup orange juice plus one tablespoon
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1
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Tablespoon cornstarch
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1
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Tablespoon honey
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1
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Teaspoon miso, mellow white dissolved in ¼ cup hot water
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1
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Teaspoon dried tarragon
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1
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Tablespoon vegetable oil
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1
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Tablespoon fresh asparagus, cut into 2 inch pieces
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2
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Medium carrots, thinly sliced
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1½
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Cups of sliced mushrooms
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¼
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Sliced green onions
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2
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Tablespoon sesame seeds
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Process
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1
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Rinse the chicken and cut into thin bite-size strips.
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2
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For sauce, in a small bowl, stir together the water, orange juice, cornstarch, honey, miso and tarragon. Set aside.
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3
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Pour cooking oil into a large skillet Over medium heat, stir-fry asparagus until crisp. Remove. Add carrots, stir-fry for 3 minutes. Then add the mushrooms and green onions and continue to cook for an additional 1 to 2 minutes. Remove all vegetables.
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4
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Add chicken and stir-fry for 2 or 3 minutes or until no pink remains. Stir in sauce and vegetables. Cook until heated.
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5
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Serve over cooked noodles or pasta. Sprinkle with sesame seeds and Enjoy!
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