Orange Chicken With Black Olives And Chestnuts
- 1 frying chicken 2 1/2-3 lbs, cut up into 8 -10 pieces.
- 1/4 cup oil
- 1 6 oz can of frozen orange juice
- 1 teaspoon powdered ginger
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 can of pitted black olives
- 1 can of sliced water chestnuts
- 1 cup white wine
- 2 tablespoons cornstartch
- 2 tablespoons water
- Wash and dry chicken pieces. Brown in large frying pan in hot oil on all sides. Reduce heat and pour off excess oil, if any. Mix frozen orange juice with ginder, salt and garlic powder. Pour over chicken in pan. Add olives and chestnuts and wine. Cover and simmer about 30 Minutes. Remove Chicken to serving dish and keep warm. Blend cornstarch and water. Stir into liquid in pan, cook stirring, until sauce is slight thickened. Pour sauce over chicken. Serve with rice or pasta.
chicken, oil, orange juice, powdered ginger, salt, garlic, black olives, water, white wine, cornstartch, water
Taken from www.epicurious.com/recipes/member/views/orange-chicken-with-black-olives-and-chestnuts-1209298 (may not work)