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Orange-Ginger Chicken With Leeks

chicken - breast, stirfry - chicken

1 1/4 lb boneless skinless chicken breasts
2 large leeks
1 tablespoon butter
2 green onions; chopped
1/4 cup dry white wine
1 tablespoon grated fresh ginger root
1 tomato peeled; seeded and chopped
1/2 cup fresh orange juice
1/2 teaspoon grated orange rind
1 tablespoon all-purpose flour
1/4 teaspoon granulated sugar
1 cup seedless green grapes
salt
freshly ground pepper

A quickly prepared dish for guests or family. To make it special, garnish with slices of fresh mango or grapes and cooked snow peas. Serve over Chinese vermicelli. Cut chicken into 1-inch cubes. Cut off and discard tough green part of leeks. Cut leeks in half and wash thoroughly under cold water. Cut into matchstick-size julienne strips. In large, heavy skillet, melt butter. Cook chicken over high heat, for 2 to 3 minutes or until lightly browned; remove chicken to side plate. Stir in leeks and onions and cook 1 minute, or until leeks are wilted. Stir in wine, ginger and tomato, scraping up any brown bits from bottom of pan. In measuring cup, combine orange juice, rind, flour and sugar; mix until smooth. Pour into hot mixture, stirring constantly. Bring to a boil, stirring constantly, and simmer 2 to 3 minutes. (Dish may be prepared in advance to this point. Reheat sauce.) Return chicken to pan. Stir in grapes, and salt and pepper to taste.

Contributor: Smart Cooking - Anne Lindsay

Yield: 4 servings

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