1lbboneless, skinless chicken breastscut into 1 inch pieces
zest of 1 orange
1/4cuplow sodium soy sauceTamari for gluten free
3tablespoonsrice wine vinegar
1bunch of green onionschopped (optional)
In a small bowl, combine the juice, zest, soy sauce, sugar, garlic, vinegar, ginger and cornstarch together and whisk until sugar dissolved.
Heat oil in large frying pan or wok over medium-high heat. Once a drop of water sizzles in the oil, add the chicken to the oil, stirring constantly. After the chicken has been browned on each side, about 3-4 minutes, remove chicken to a large plate.
Add the sauce to the skillet and bring to a boil. Turn to a simmer and return chicken to pan to finish cooking in the sauce, about 5 minutes.
Serve over steamed rice or quinoa and garnish with green onion slices.
Use white distilled vinegar in place of rice wine vinegar if desired.
Boneless, skinless chicken thighs can be substituted for chicken breasts.
Use freshly squeezed or prepared orange juice for this recipe.