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05-04 FRESH! Orange Chicken

This is a very light sauce, not the sticky Chinese fast food version.
Sauce inspired by a Register Guard "Ask Mrs. Oliver" recipe.

You will use half of this sauce to marinate chicken overnight
and half to use as a sauce for the veggies.
Mix together:
1 c orange juice
2 T orange juice concentrate
4 T agave
4 T Worcestershire sauce
4 T quality Dijon mustard
2 T olive oil
zest from two small or one large orange
2 T fresh tarragon or 2 t dried tarragon

Pour half or less of this sauce over
6 boneless, skinless chicken breasts, cut into strips
place in refrigerator overnight

Place marinaded chicken on baking sheet and broil in oven for 5-10 minutes each side, depending on size of strips.

1-2 T sesame oil
1 onion, chopped
3 lg carrots, sliced thin or diced
1 colored bell pepper, cubed or in strips
When the peppers and carrots are soft and glistening, add:
1/2 - 1 c frozen edamame, thawed
1/2 - 1 c frozen green beans, thawed
Pour remaining unused sauce over the veggies, bring to a boil, then remove from heat.

You will be amazed at how "light, fresh and citrus-y" it tastes!
But even more amazing is that EVERYONE liked it!


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Italian stir-fry might be the best name for this but we named it after the man who first cooked it for us about 12 years ago. So easy and so delicious. It became a favorite dish for feeding guests.
When I asked him for the recipe, he looked at me quizzically. This was just something his Italian family throws together with whatever was on hand. As I have developed my cooking skills, I find this to be true. Don't be hesitant to experiment, substitute and add to this basic recipe.
This is also the recipe that helped me learn to like colored bell peppers. =)

Prepare 1 lb of pasta, medium shapes, in boiling, salted water
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olive oil
1/2 chopped onion
2 cloves garlic
1/2 colored bell pepper
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2 crook neck squash, chopped