Oaf Tapoozim (Israeli-Style Orange Chicken)
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Makes:  4 servings

2 T. margarine or vegetable oil
4 large-sized boneless, skinless chicken breasts, cut in 1" pieces
1-1/2 T. cornstarch
1/2 t. ground cinnamon
1/2 t. ground ginger
1-1/4 c. orange juice
3 T. dry white wine (I used a bit more)
3 T. honey
1 T. soy sauce
2 T. grated orange rind
1-1/4 c. peeled and seeded fresh orange sections (I use canned
mandarin oranges, drained)
3/4 c. slivered or sliced almonds (I like sliced almonds better)
cooked white or brown rice (I prefer steamed brown rice to complement
the flavor of the chicken mixture)

In a large measuring cup or bowl, combine the cornstarch, cinnamon,
and ginger; set aside.  In a large skillet on medium-high heat, melt
the margarine or oil; brown the chicken pieces lightly on all sides.
While chicken is browning, stir a small amount of orange juice into
the cornstarch mixture to make a paste; then stir in the rest of the
juice, wine, honey, and soy sauce.

Add the juice mixture to the skillet.  Continue heating, stirring
occasionally, until the sauce thickens and comes to a boil.  Cover the
skillet and lower the heat.  Simmer the chicken for about 20 minutes,
basting it often with the sauce, until it is very tender.  Stir in the
grated orange rind, orange sections, and almonds; cook until the
oranges are heated through, about 2 minutes.  Serve the chicken
mixture over hot cooked rice.


NOTE:  there's enough sauce in this recipe that you could add another
large-sized chicken breast to the recipe if you need to serve another
person or two.