- 8
- 25 mins
- 60 mins
Ingredients
- 2 lbs boneless skinless chicken breasts
- 2 large garlic clones, minced
- 2 tablespoons reduced-sodium soy sauce
- 4 teaspoons cornstarch
- 1 teaspoon ground ginger
- 1 cup fresh orange juice
- 4 teaspoons peanut oil
- 1 lb shiitake or portabello mushrooms, stems discarded, thinly sliced
- 1 1/2 cups coarsely grated carrot
- 2 celery stalks, sliced
- 4 cups cooked brown rice Sliced scallion, for garnish
Preparation
Step 1
Rinse chicken and pat dry. Cut in half and pound slightly to thin. Cut crosswise into thin strips (about 1/4-inch thick).
Whisk together garlic, soy sauce, 2 teaspoons cornstarch and the ginger in a large bowl, for marinade. Add chicken, turning to coat, cover and chill 45 minutes, stirring occasionally.
Whisk together juice and remaining 2 teaspoons cornstarch in a small bowl until dissolved.
Heat 2 teaspoons oil in a heavy skillet over high heat, until hot but not smoking. Remove chicken from marinade (discard marinade) and add to skillet; saute, turning occasionally, until golden, about 5 minutes. Transfer to a bowl. Add remaining 2 teaspoons oil, the mushrooms, carrot and celery to same skillet; saute over moderately high heat until tender, about 5 minutes. Return chicken to skillet; add juice-cornstarch mixture and bring to a boil. Stir until sauce thickens, about 3 minutes.
Serve over rice and garnish with scallion, if desired.