Chicken in Plum Sauce

Serves 6

This chicken also makes a great filling for fresh spring rolls -- smear a little plum sauce on the softened rice paper wrapper, place 2 or 3 Tablespoons of chicken mixture on top, blanket with shredded green- or red-leaf lettuce or a few slivered snow peas, and wrap tightly.

4 chicken breasts
1/4 cup lemon juice
1 tsp. ground ginger
1/4 cup + 2 Tablespoons orange juice
2 Tablespoons GFCF Tamari Sauce, or Pseudo Psoy Psauce
1 heaping tsp. minced ginger (or 1/2 tsp. ground ginger)
3 tsp. corn starch, divided (or use arrowroot starch)
1/4 cup water
2 Tablespoons canola oil, divided
4 large carrots, diced into small cubes
2 large stalks celery, diced into small cubes
1/2 large sweet onion, diced into small cubes
1/3 cup plum sauce (Lee Kum Kee brand is GFCF, or use homemade)

Rinse chicken breasts in cool water, trim off extra fat. Place in a bowl, add lemon juice, and sprinkle with 1 tsp. ground ginger. Rub lemon and ginger into the chicken, then rinse again in cold water. Do not pat dry.

In a medium-size bowl, mix together 2 tsp. corn starch (or arrowroot starch), 1/4 cup orange juice, and 1 Tablespoon soy sauce (or Pseudo Psoy Psauce) until well combined.

Dice chicken into small (1/2-inch) cubes. Stir orange juice/starch mixture, and add chicken to it, stirring well to coat. Set aside to marinate for 15 minutes.

In a small bowl, combine water with remaining 1 tsp. corn starch, 2 Tablespoons orange juice, and 1 Tablespoon soy sauce/Pseudo Psoy. Set aside.

Heat 1 Tablespoon of oil in a large wok. Remove chicken from marinade (do not throw out marinade) and stir fry for about 2 minutes, then remove. Add remaining Tablespoon of oil to wok. Add carrots and stir fry for about 1 minute. Add celery, onion, and minced ginger and stirfry for 2 more minutes.

Return chicken to the wok, and add the leftover marinade and the small bowl of corn starch/OJ mixture. Cook until mixture boils and thickens. Stir in plum sauce, and serve over hot white rice.