Ingredients:2 green onions with tops, sliced
2 tablespoons vegetable oil
1/2 teaspoon cornstarch
1/2 cup orange juice
2 tablespoons soy sauce
1/4 teaspoon ground ginger
Hot cooked rice
1 medium navel orange, peeled and sectioned
1/4 cup chopped walnuts
2 tablespoons minced fresh parsley
Chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
Directions:
Place thawed chicken pieces in a bag with powdered ingredients. Shake.
In a skillet or wok, cook the chicken and onions in oil until chicken juices run clear. In a small bowl, combine the cornstarch, orange juice, soy sauce and ginger until smooth. Pour over chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over rice. Top with orange segments, walnuts and parsley.
