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.
