Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Egg white 2 Carrots, medium, scraped and
2 tb Cornstarch -thinly sliced
2 tb Soy sauce 2 Green peppers, medium-size,
4 Chicken breast halves, Cut into 1/4-inch wide
-boneless, skinned, -strips
-cut into 3/4-inch pieces 1/2 c Catsup
1/2 c Biscuit mix 1/4 c Sugar
1/3 c Water 2 tb Cornstarch
1 tb Sesame seeds 2 tb Vinegar
Vegetable oil 1 ts Chicken-flavored bouillon
1 cn Mandarin oranges (8-oz), -granules
-undrained Hot cooked rice

Combine egg white, 2 tablespoons cornstarch, and soy sauce in a large
bowl; mix well. Add chicken, coating well; set aside.

Combine biscuit mix, water, and sesame seeds; mix well. Add to chicken
mixture, stirring to coat. Heat 3 to 4 inches of oil to 370 degrees;
drop 4 to 5 pieces of chicken, one at a time, into hot oil. Fry
chicken 1 to 1-1/2 minutes on each side or until golden brown. Drain
on paper towels; set aside.

Drain oranges, reserving juice. Add enough water to juice to make 1
1/4 cups. Pour juice mixture into a skillet and bring to a boil; add
carrots. Cover, reduce heat, and simmer 4 to 5 minutes or until
crisp-tender. Add green pepper; cover and cook 1 minute. Combine
catsup, sugar, cornstarch, vinegar, and bouillon granules, mixing
well. Stir into vegetables, and bring to a boil. Add oranges and
chicken; cook over medium heat until chicken is thoroughly heated.
Serve over rice.

Shared by: June Hoffman, 8/93

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