Recipe: Orange Tarragon Chicken

ORANGE TARRAGON CHICKEN

4 medium boneless, skinless chicken breast halves
1/4 cup water plus one tablespoon
1/4 cup orange juice plus one tablespoon
1 tablespoon cornstarch
1 tablespoon honey
1 teaspoon miso, mellow white dissolved in 1/4 cup hot water
1 teaspoon dried tarragon
1 tablespoon vegetable oil
1 tablespoon fresh asparagus, cut into 2 inch pieces
2 medium carrots, thinly sliced
1 1/2 cups of sliced mushrooms
1/4 sliced green onions
2 tablespoon sesame seeds

Rinse the chicken and cut into thin bite-size strips.

For sauce, in a small bowl, stir together the water, orange juice, cornstarch, honey, miso and tarragon. Set aside.

Pour cooking oil into a large skillet Over medium heat, stir-fry asparagus until crisp. Remove. Add carrots, stir-fry for 3 minutes. Then add the mushrooms and green onions and continue to cook for an additional 1 to 2 minutes. Remove all vegetables.

Add chicken and stir-fry for 2 or 3 minutes or until no pink remains. Stir in sauce and vegetables. Cook until heated.

Serve over cooked noodles or pasta. Sprinkle with sesame seeds and Enjoy!