1 Egg white
2 tb Cornstarch
2 tb Soy sauce
4 Chicken breast halves,
-boneless, skinned,
-cut into 3/4-inch pieces
1/2 c Biscuit mix
1/3 c Water
1 tb Sesame seeds
Vegetable oil
1 cn Mandarin oranges (8-oz),
-undrained
2 Carrots, medium, scraped and
-thinly sliced
2 Green peppers, medium-size,
Cut into 1/4-inch wide
-strips
1/2 c Catsup
1/4 c Sugar
2 tb Cornstarch
2 tb Vinegar
1 ts Chicken-flavored bouillon
-granules
Hot cooked rice
Combine egg white, 2 tablespoons cornstarch, and soy sauce in a large
bowl; mix well. Add chicken, coating well; set aside.
Combine biscuit mix, water, and sesame seeds; mix well. Add to chicken
mixture, stirring to coat. Heat 3 to 4 inches of oil to 370 degrees;
drop 4 to 5 pieces of chicken, one at a time, into hot oil. Fry
chicken 1 to 1-1/2 minutes on each side or until golden brown. Drain
on paper towels; set aside.
Drain oranges, reserving juice. Add enough water to juice to make 1
1/4 cups. Pour juice mixture into a skillet and bring to a boil; add
carrots. Cover, reduce heat, and simmer 4 to 5 minutes or until
crisp-tender. Add green pepper; cover and cook 1 minute. Combine
catsup, sugar, cornstarch, vinegar, and bouillon granules, mixing
well. Stir into vegetables, and bring to a boil. Add oranges and
chicken; cook over medium heat until chicken is thoroughly heated.
Serve over rice.
Shared by: June Hoffman, 8/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
