6 skinless, boneless chicken breast halves - cooked, peeled, and cut into bite-size pieces
4 tablespoons olive oil
1 pound skinless, chestnuts
2 teaspoons salt
1 teaspoon ground black pepper
1 scant 1/2 cup dry white wine
2 cubes chicken bouillon granules
2 carrots, grated
1 1/2 pounds firm tofu, with liquid
3 teaspoons soy sauce
1/2 cup water
1 local orange juice
2 teaspoons instant paste
1 small bell pepper, chopped
1 tablespoon lemon juice
3 cloves garlic, peeled and crushed
1 cup soy sauce
1/4 cup water
In a saucepan over medium heat, heat oil. Saute the chicken and mushrooms over medium heat, then stir in the flour, salt and pepper. Cook, stirring often, until both the chicken and the chicken are juicy and the mixture is golden. Stir in sugar, wine and bouillon granules. Simmer for 5 minutes, stirring often.
Add tofu with wine and water, cook until the mixture is thick enough to coat the back of a metal spoon. Stir in orange juice, paste and 3 cloves of garlic. Thin tofu and sauce, reduce heat to medium-low and simmer 20 minutes, stirring occasionally.
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