Cut 1 ¼ lbs. boneless chicken breasts into 1” pieces.
Cut 2 large leeks, white part only, in half & wash thoroughly under cold water. Cut into match stick-size julienne strips.
In a large heavy skillet or wok, melt 1 Tbsp. butter.
Cook chicken over high heat, until lightly browned & cooked through- remove to a side plate.
Stir in leeks, 2 green onions, chopped & cook for 1 minute or until leeks are wilted.
Stir in: ¼ cup dry white wine
1 Tbsp. grated fresh ginger root
1 tomato, peeled & chopped
In a measuring cup, combine & mix until smooth:
½ cup orange juice
½ tsp. grated orange rind
1 Tbsp. all-purpose flour
¼ tsp. white sugar
Pour over the hot mixture, stirring constantly.
Bring to a boil, stirring constantly, & simmer for 2-3 minutes. (Dish can be prepared in advance to this point. Reheat sauce when ready)
Return chicken to pan.
Stir in 1 cup seedless green grapes, salt & freshly ground pepper, to taste.
From: Anne Lindsay’s “Smart Cooking”
152 Holland St. E unit 1
