Anyway, I will say this recipe is at Asian's finger tips. I personally modified the ingredients and the cooking steps to come out with a different dish. Frankly speaking, this is far more better than what I ate at the class ;p
Ingredients:
1 pound chicken breast, bite-sized
1 carrot, bite-sized
2/3 cup edamame beans 枝豆
1 celery, cut diagonally
8 small-medium size beet, cut into wedges
1 cup orange juice
1 lime, juiced and seeds discarded
2 garlic, minced
1/4 onion, sliced
1 Tbsp soy sauce
1 tsp corn starch or flour
salt and pepper to taste
1/4 tsp canola oil
Directions:
1) Heat little oil when the large saucepan is ready
2) Brown chicken in medium heat
3) Add onion and cook till the chicken are all browned
4) Remove the chicken, add garlic to brown lightly
5) Stir in carrot and celery, 3 minutes
6) Put back the chicken and add in the edamame beans
7) Stir in lime juice, orange juice (reserve 1/3 for later use), bring to boil
8) Reduce heat to low, partially cover pan with lid and simmer for 20 minutes
9) Thicken the dish with the corn orange syrup (remaining 1/3 orange juice + corn starch)
10) Season with salt and pepper, cook another 5 minutes
Note: Add in vegetables, soy sauce and corn starch. Take out water and dried thyme from the original recipe.
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