#22 (9/30)

22. Try 30 new recipes (6/30)

Here’s a new one! The fresh orange flavors mixed with the ginger and soy smell and taste delicious, and it was super easy to make. I'm not a huge fan of cabbage but in this dish it really works well.

2 oranges

3/4 cup water

1/2 cup sugar

1/2 cup white vinegar

1/4 cup soy sauce

2 tsp grated gresh gingerroot

3/4 tsp salt

1 garlic clove crushed

1/4 tsp ground cayenne pepper

1 1/2 lbs boneless, skinless chicken breasts

1 egg

1/2 tsp salt

1/2 tsp coarsely ground black pepper

1/2 cup flour

1/4 cup cornstarch

3 Tbsp veg. oil

3 garlic cloves, pressed

6 oz Chinese egg noodles (or 2pkg ramen noodles if you can't find egg noodles)

1 bag (12-16 oz) frozen stir-fry veggie blend (e.g. broccoli, carrots & peapods) thawed

3 cups thinly sliced green cabbage

1. Zest 2 oranges to measure 1 Tbsp. Juice both oranges to measure 1/2 cup. Combine zest, juice, water, sugar, vinegar, soy sauce & seasonings in medium bowl. Whisk well. Set aside.

2. Cut chicken into 1-inch pieces. Combine egg, salt & black pepper in a bowl. Add chicken; stir to coat. Combine flour & cornstarch in large Colander Bowl. Add chicken mixture; toss to coat. Heat oil in 12-inch skillet over medium-high heat 1-3 minutes or until simmering. Remove chicken from flour mixture, shaking off excess, and place into Skillet. Cook 8-10 minutes or until chicken is golden brown and centers are no longer pink, stirring occasionally. Remove chicken from Skillet; set aside & keep warm.

3. Allow skillet to cool a bit (to avoid burning garlic) and add pressed garlic to skillet. Cook 30-60 seconds until fragrant. Add noodles & orange mixture to skillet. Cover; bring to a simmer and cook 3-4 minutes or until noodles are softened. Add stir-fry blend & cabbage; cook 3-4 minutes or until vegetables are hot & cabbage is crisp tender. Add chicken to skillet; mix well to coat chicken.