Spicy Oriental Chicken with Clementines

     From LGS Specialty Sales, Ltd.

     25 MINUTES

     15 minutes to make

     10 minutes to cook

     

     2 tablespoons peanut oil

     1 pound boneless skinless chicken breasts, cut into thin strips

     1 cup sliced green onions

     1 tablespoon minced garlic

     1 tablespoon cornstarch

     1/2 cup soy sauce

     3 tablespoons rice wine vinegar

     2 tablespoons honey

     1 teaspoon chili paste

     4 ounces fresh snow peas trimmed

     2 clementines from Spain, peeled and segmented

     

     In a large skillet over medium high heat, heat oil until hot. Add chicken; stir constantly until pan juices disappear and meat is cooked through, about 3 minutes. Remove to a bowl; cover to keep warm.

     To same skillet, add green onions and garlic; cook stirring constantly until crisp-tender, about 2 minutes. In a cup, combine cornstarch with a cup of water; stir into skillet along with the soy sauce, vinegar, honey and chili paste. Bring to a boil; reduce heat to medium; simmer 1 minute. Return chicken to skillet, along with snow peas and clementines; heat through. Garnish Makes 4 servings.