Thursday, October 18, 2007

Chicken A'Lorange and Ham Fried Rice

4 chicken breasts
1 beaten egg
1 Tbsp water
1/4 cup cornstarch
2 Tbsp butter
1/2 cup brown sugar
1/4 cup soy sauce
1/2 cup orange juice
1/4 cup vinegar
1 Tbsp cornstarch mixed in 2 Tbsp water

Cut chicken into bite sized pieces. Dip chicken pieces in egg wash made of beaten egg and water, then coat with cornstarch. Heat butter in frying pan and brown chicken in butter until golden brown. Place in baking dish. Combine remaining ingredients except cornstarch mix in a sauce pan and bring to a boil. Add cornstarch slurry as needed to make a thin sauce. Pour over chicken pieces and bake, covered, for 20 minutes, then remove cover and bake another 15 minutes. Serve with ham fried rice or regular rice.

1 tsp vegetable oil
1 Tbsp finely chopped onion
2 Tbsp finely chopped celery
1/2 cup finely chopped carrot
1/2 cup finely chopped ham
2 cup hot cooked rice
1 egg, slightly beaten
2 tsp soy saucesalt and pepper to taste

Heat oil in a wok or frying pan over medium high heat. Add onion, celery, carrot, and ham. Stir fry until veggies are limp. Add rice and stir until mixture begins to brown. Push rice mixture to the side of the pan and add beaten egg, stirring until almost set, then combining with other ingredients. Stir in soy sauce and season to taste.

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