Ginger Orange Chicken

Ginger Orange Chicken


6-Quart Dutch Oven with cover Serves 6

  • 2 tablespoons olive oil
  • 3 pounds boneless skinless chicken breasts
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 2 tablespoons ground gingerroot
  • 1/2 teaspoon oregano
  • 1 tablespoon ground basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons cornstarch
  • 4 teaspoons vinegar
  • 1 cup orange juice
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 2 oranges (sliced sections)
  • 12 to 15 fresh pea pods

Heat the olive oil in the Dutch oven over medium heat. Cut the chicken into strips. Add the chicken, onion, garlic, ginger, oregano and basil to the Dutch oven and sauté until the chicken is brown. Season with salt and pepper.
Blend the cornstarch, vinegar and orange juice in a small bowl. Add to the dutch oven and cook until thickened, stirring constantly. Stir in the bell peppers, orange sections and pea pods. Cook, covered, over low heat for 8 minutes. Serve over hot cooked rice.

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