Orange Chicken

Orange Chicken

Sauce:

1/2 cup orange juice

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon oyster sauce

1 tablespoon orange zest

2 large cloves garlic

1 teaspoon minced ginger

Stir-fry:

1 pound chicken tender cut into cubes

salt and pepper

3 tablespoons cornstarch

4 cups chopped vegetables such as broccoli, carrots, celery, mushroom, snap peas

olive oil

12 cup medium yellow onion, chopped

Blend all ingredients for the sauce in a blender.  Heat the sauce in a pan over medium-high heat for 5 minutes.  

Season the chicken with salt and pepper.  Add the cornstach and massage the chicken with your hands..

Heat approximately 1 tablespoon of oil in a skillet on medium high heat.

Cook the onion and chicken until the chicken is cooked through, approximately 3-4 minutes.

Add the remaining vegetables and stir-fry them together for 2 minutes.

Slowly add a few tablespoons of sauce while stirring the vegetables and chicken.

Continue to add the sauce a few tablespoons at a time, allowing about 15 seconds between each addition to allow sauce to slightly cook down.

Spoon the stir-fry over a bowl of hot rice.  Serve