Ingredients :
3/4 cup of orange juice
3 tablespoons of soy sauce
1 tablespoon of cornstarch
2 tablespoons of grated orange peel
2 tablespoons of vegetable oil
1 chopped onion
1 kilo of chicken cut into cubes
1/2 cup of green beans al steamed in pieces
1/2 cup of carrot steamed in pieces
1 tablespoon of fresh ginger, minced
1 tablespoon of oriental red chili or shirasa sauce
2 cloves of garlic finely minced
Preparation :
In a deep bowl mix the orange juice and cornstarch until the cornstarch has dissolved.
Add the orange peel, ginger, soy sauce, and red chili and mix well.
Heat a large skillet or if you have a wok.
Add the oil and brown the onion and garlic for 2 minutes.
Season the chicken with salt and pepper and add to the wok cooking until the chicken is cooked through and the onion is golden and crisp.
Add vegetables and orange sauce, mix and continue cooking for about 3 minutes or until sauce has thickened.
Remove from heat and serve