Happy Chinese New Year!

By the Chinese calendar, 2008 is the Year of the Rat.

Our family will be making Chinese food for dinner tonight (Chicken Orange Stir Fry). Then we plan to watch Ratatouille as we sew Valentine gift bags.

Clash of cultures? Nah!

We like to think of it as a colorful kaleidoscope of cultures.

Our dinner recipe for Chicken Orange Stir Fry

INGREDIENTS:

• 4 boneless, skinless organic chicken breast halves, cut into 1-inch cubes

Marinade:

• 2 tablespoons Chinese rice wine or dry sherry
• 1 tablespoon cornstarch
• Sauce:
• 1/3 cup orange juice* (*If this flavor is too overpowering, mix orange juice and water to make the 1/3 cup)
• 2 tablespoons dark soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon brown sugar
• 1/4 teaspoon chile paste
• 1 clove garlic, minced
• 1 slice ginger, minced
  
• Oil for stir-frying, as needed

PREPARATION:

Place the cubed chicken in a bowl, and add the marinade ingredients. Marinate the chicken for 30 minutes.

While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.

Heat the wok (or big, deep skillet) and add oil.

When oil is ready, add the garlic and ginger and stir-fry until aromatic.

Add the chicken and stir-fry until it changes color. Push up to the sides of the wok (or skillet), making a well in the middle. Add the sauce.

Combine the sauce and the chicken. Stir-fry for another minute and serve hot. We eat this with brown & wild rice.