Recipe for Orange Chicken Oriental 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
3 whl boneless skinless chicken breasts, cut into 2-inch strips
1/2 tsp Salt
1/4 tsp Ground ginger (optional)
2 tbl Veg. oil
1 x Clove garlic (small), minced
1 can (8.25-oz) pineapple chunks, undrained
1 cup Florida orange juice, divided
1 tsp Instant chicken bouillon granules
2 tbl Wine vinegar (I usually just use regular)
1/3 cup Sliced celery
1 sm Green pepper, cut into 1/4-inch strips
1 sm Onion, sliced (I dont usually put it in)
1 sm Tomato, cut in wedges
3 tbl Flour
2 tbl Soy sauce
1 tbl Sugar
Instructions:
Instructions: Sprinkle chicken with salt and ginger. Heat oil in large skillet over med.

heat; add chicken and garlic and cook 5 minutes. Add liquid from pineapple, 3/4 cup of the orange juice, the bouillon and vinegar. Cover; simmer 10 minutes, or until chicken is tender.

Add celery, green pepper and onion. Cover; cook 5 minutes longer. Add tomato wedges and pineapple chunks.

In small bowl, blend together flour, soy sauce, sugar and remaining 1/4 cup orange juice. Add to skillet and cook, stirring constantly, until mixture thickens and comes to a boil; cook 1 minute longer. Serve over rice, if desired.

Makes 4 servings.

Sometimes I also add some sliced carrot.

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