Made this for 4 people and served with rice & peas - nice and orangey.
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- salt and pepper
- 2 Tbsp. olive oil
- 2 tbsp corn flour
- 2 cloves garlic, minced
- 4 sliced spring onions
- Juice from 3 oranges
- 2 tbsp honey (add more to sweeten, if desired)
- 2 tbsp soy sauce
- 1 tbsp white wine vinegar
- 1/2 pint chicken stock
- zest of one orange
- 1 carrot thinly sliced - I used a peeler
- 1 Tbsp. cornstarch
Season chicken generously with salt and pepper and toss in the cornflour.
Heat oil in a large saute pan over medium-high heat. Add chicken and saute for about 6-8 minutes, stirring occasionally, until the chicken is browned and nearly cooked through. Transfer to a plate and make the sauce.
Fry the onions and garlic.
Add remainder of ingredients except carrot and bring to a boil then boil for an additional minute or two.
Add chicken and carrot and cook slowly for 10 minutes; if sauce too thin add some more cornstarch or white granules.
Garnish with sesame seeds and additional orange zest.
