Courtesy of PureZing

Serves 6

INGREDIENTS:

Marinade
1 teaspoon orange zest, chopped
1 Tablespoon rice wine vinegar
4 teaspoons soy sauce
1 Tablespoon ginger, grated
2 Tablespoons orange juice, freshly squeezed
Other ingredients
1 ½ lbs boneless, skinless chicken breasts, sliced thinly
1 Tablespoon extra virgin olive oil, divided
1 onion, thickly sliced, rings separated
1 teaspoon crushed red chilies
4 green onions, thinly sliced

Sauce
¼ cup freshly squeezed orange juice
2 teaspoons sugar
1 Tablespoon soy sauce
1 teaspoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch

DIRECTIONS:

For 2-3 minutes, dry roast the orange zest in a medium hot skillet till browned. In a mixing bowl, combine the browned zest and the rest of the marinade ingredients. Pour marinade over chicken, cover and refrigerate for half an hour. Combine all sauce ingredients in a small bowl.

Heat 2 teaspoons of the olive oil in a wok or skillet and saute / stir-fry the chicken in small batches till lightly browned. Put chicken on a plate.

Add remaining oil and marinade to skillet or wok. Heat gently. Add onion and chilies and cook till onion is soft. Put chicken back in skillet or wok, add green onions and toss for 1 minute. Add sauce, and cook over medium heat about 1 minute till sauce has thickened. Put chicken in serving bowl, pour sauce over and serve with rice or noodles.