650-750 grams chicken breast or thigh, very thinly sliced
1 red onion, finely sliced
1 large navel orange, zested and juiced
1 tablespoon raw sugar
2 tablespoons light soy sauce
1 tablespoon tomato puree
1 tablespoon rice wine vinegar
1/2 teaspoon sesame oil
1 tablespoon cornflour
5 tablespoons chicken stock
2-3 spring onions, finely chopped for garnish
1Heat and grease a large non-stick pan with a little vegetable oil. Once hot add the chicken and allow the first side to brown before stirring through.
2Once half of the chicken is brown add the remaining ingredients except the corn flour and the stock. Stir through to create a very fragrant sauce, allow to boil through and cook nice and hot and fast for about 3-5 minutes.
3 Reduce the heat and mix the corn flour to a paste with the stock and add to the remaining ingredients.
4 Once the sauce has boiled, adjust seasoning and serve with a garnish of finely sliced spring onions and your choice of steamed rice or noodles.