Chinese Chicken in Orange Sauce

Chinese Chicken in Orange Sauce

sauce:

1 cup chicken broth

6 TBS shoyu

3 TBS white vinegar

1/2 TBS sugar

1/4 tsp pepper

2 TBS cornstarch

Stir fry mixture:

2 carrots, sliced

8 oz green beans trimmed

1 TBS peanut oil

1/2 tsp charades red pepper

3 cloves garlic

4 1-inch long strips of orange peel

14 oz diced boneless raw chicken

1 cup sliced mushrooms

In small bowl mix chicken broth, 4 TBS shoyu, vinegar, sugar and pepper. In another small bowl mix cornstarch and 2 TBS shoyu. Set aside.

Heat oil in pan or wok. Add pepper, garlic, orange peel and chicken. Stir frequently and cook for 5-7 minutes.  Add mushrooms and stir fry. Then add carrots and green beans. Stir fry until cooked.  Add sauce 1 and cook until boiling. Then add cornstarch mixture and cook until thick. 

Serve over rice.