Ingredients

1 1/2 lbs boneless chicken

1 Tbs soy sauce

1 Tbs corn starch

Vegetable Oil

1 onion, chopped

4 cloves garlic, minced

1" piece of ginger

1 red pepper, chopped (optional)

1/4 cup soy sauce

1 tsp sesame oil

1 Tbs rice vinegar

3/4 cup orange juice

1/4 tsp cayenne pepper

Preparation

  1. Cut the chicken into bite-sized pieces. In a bowl, mix chicken with 1 Tbs soy sauce and 1 Tbs corn starch.
  2. Mix remaining soy sauce, sesame oil, vinegar and orange juice in a measuring cup or small bowl.
  3. Heat oil in wok, over medium flame. Saute onions until translucent. Add garlic and saute for a minute. Add red pepper, if using, and saute for a minute.
  4. Turn heat to high. Add Chicken and stir fry until fully cooked. If it sticks you can use a small amount of the sauce or water to glaze the pan.
  5. Lower heat to medium again. Add the sauce to the pan and stir. Grate ginger into the mixture. Add cayenne to taste.
  6. Cook down until most of the liquid has evaporated and you have a thick sauce. Serve over rice.