6 boneless chicken breast halves
2 tablespoons butter
1 tablespoon all-purpose flour
2 teaspoons black pepper
2 teaspoons slow-cooked chicken
5 tablespoons vegetable oil
3 cups water
3 tablespoons water
1 tablespoon flour
3 tablespoons soy sauce
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 teaspoon rice vinegar
1 teaspoon white vinegar
1 teaspoon white vinegar
1 teaspoon chopped fresh parsley
1 teaspoon grated orange zest
Warm chicken breasts in microwave or in large skillet. Place butter or margarine in skillet. Add chicken 15 minutes before cooking.
Meanwhile, heat oil and 2 tablespoons flour in large skillet over medium-high heat. Saute chicken and vegetables 10 minutes or until crisply golden. Remove chicken breasts and vegetables from skillet, and stir occasionally with spoon. Remove from skillet and place in a small bowl. Sprinkle with flour and pepper, stirring occasionally, until well coated.
Return skillet to medium heat. Add water and 3 tablespoons flour. Bring to a boil, then stir in soy sauce, water, and vinegar and browned rice. Reduce heat to low; bring to a boil, stirring occasionally, until rice is cooked.
Stir rice vinegar and 10 teaspoons rice vinegar into skillet, along with oil and chicken and vegetable oil. Cook over medium heat, stirring occasionally, until rice is enclosed in skillet. Pour sauce over chicken and vegetables.
Sprinkle chicken and vegetable with orange zest.
Heat oil and water to a boil in large skillet or wok, and add chicken and vegetable stock. Reduce heat to medium-low, and stir-fry chicken and vegetables for about 5 to 7 minutes, or until they are golden brown. Serve chicken and vegetables with sauce in bowls.
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