Anononymous 7-29-05

- salad oil

1 - medium-size green onion, thinly sliced

1 - garlic clove, minced

1 - medium-size lime

1 - medium-size orange

2 tablespoons soy sauce

1 tablespoon honey

1/2 teaspoon crushed red pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

4 - medium-size skinless, boneless chicken-breast halves (about 1 pound)

1 cup regular long-grain rice (optional)

1 teaspoon cornstarch

Preparation - Estimated cooking time: 45 minutes - 1 In nonstick

12-inch skillet over medium heat, in 1 teaspoon hot salad oil, cook green onion

and garlic 2 to 3 minutes until just beginning to brown. Spoon green-onion

mixture into large bowl. 2 Grate peel and squeeze juice from lime

and orange. Set aside orange juice. Add lime and orange peels and lime juice to

bowl with green onion; stir in soy sauce, honey, crushed red pepper, cumin, and

coriander. 3 Cut chicken breasts into 1/2-inch-wide strips; add to

spice mixture in bowl. Cover and let marinate about 15 minutes. 4

Meanwhile, if you like, prepare rice as label directs. 5 With

slotted spoon, remove chicken from marinade; reserve marinade. In same nonstick

skillet over high heat, in 2 teaspoons hot salad oil, cook chicken, stirring

quickly and constantly, 5 minutes or until chicken just loses its pink color

throughout. Remove chicken from skillet. 6 In cup, mix cornstarch

with orange juice. Add cornstarch mixture and reserved chicken marinade to

skillet; over medium heat, cook until mixture boils and thickens slightly; boil

1 minute. Return chicken to skillet; heat through. Serve with rice if you like.