1/2 cup (125 mL) orange juice
1/2 tsp (2 mL) ginger, grated
2 tsp (10 mL) organic cane sugar
8 oz (225 g) skinless organic chicken breast, diced
2 tsp (10 mL) apple cider vinegar
1 1/2 tsp (7 mL) cornstarch
1 1/2 Tbsp (22 mL) safflower oil
1/2 head Chinese cabbage, diced
1 small red pepper, seeded and diced
2 celery stalks, diced
3 rhubarb stalks, diced
1 large garlic clove, minced
In small bowl combine orange juice, ginger, and sugar. Add chicken, toss lightly, and let marinate in refrigerator for 1 hour.
Remove chicken from the mixture with slotted spoon and place on plate. Stir vinegar and cornstarch into orange juice mixture and set aside.
Heat oil in wok or large skillet over medium heat. Add chicken and stir-fry until nicely browned. Remove chicken and place on clean plate.
Add vegetables and garlic to wok and stir-fry 4 to 5 minutes. Add chicken and reserved orange mixture to pan and heat through. Season with salt and pepper to taste.
Each serving contains: 270 calories; 27 g protein; 10 g total fat (1 g sat. fat, 0 g trans fat); 19 g carbohydrates; 3 g fibre; 172 mg sodium
source: "Rhubarb", alive #356, June 2012
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