Malayan Chicken - cooking recipe

Ingredients

chicken parts
1/4 c. vegetable oil
1/2 c. orange juice
1 tsp. ground ginger
1/2 tsp. (or less) salt
1/8 tsp. garlic powder
1 small can sliced water chestnuts
1 c. coarse cut pitted ripe olives
1 c. dry vermouth
2 Tbsp. cornstarch
2 Tbsp. cold water

Preparation

Heat oil and brown chicken completely.
Reduce heat to low and add everything but cornstarch and water.
Cover and simmer 30 minutes until fork tender.
Remove chicken to warmed plate and thicken pan juice with cornstarch mixed smooth into water, stirring over medium-low heat for 4 minutes.
Pour over chicken and serve.