Fruited Ginger Chicken

Web www.bigmamasrecipes.com

Kitchen Collection - Factory Outlet Prices Cook's Gadgets and More Cookware Corelle Dinnerware Cookbooks

Ingredients:

1 tablespoon each teriyaki sauce and thawed frozen concentrated orange juice (no sugar added)
1 tablespoon minced fresh garlic, divided
2 teaspoon each grated pared ginger root, dry white wine, and chili sauce
10 ounces skinned and boned chicken breast, cut into thin strips
2 teaspoon peanut or vegetable oil
1 cup swliced onions
1 teasppn cornstarch
1 1/2 cup canned sliced peaches ( no sugar added
1 cup thawed frozen chinese snow peas

Directions

In a glass bowl combine teriyaki sauce, orange juice, 2 teaspoons garlicl, ginger, wine and chili sauce; add chicken and toss to coat thotoughly. cover and refrigerate for at least 1 hour.

Remove chicken from mainade and strain mainade, reserving liquid and discarding garlic and ginger.

In 10-inch skillet heat oil; add onions and remainig teaspoon garlic and saute until onions are translucent. Add chicken and cook until lightly browned on all sides.

Combine cornstarch and reserved marinade, stirring to dissolve cornstarch; add to skillet and stirring constantly, bring to a boil. Reduce heat and let simmer until liquid thickens. Add peaches and snow peas and stir to combine, cook intil thoroughly heated.