- cornstarch slurry 1 tbsp in quarter cup water (ish)
- ginger small
- green onion granish
- olive oil
- orange juiced
- red bell pepper
- red pepper flakes heat
- sesame seeds garnish
- soy sauce
- white vinegar
In a bowl, combine orange juice, olive oil (or toasted sesame oil), white vinegar (or rice vinegar), soy sauce, garlic, ginger, sugar, red pepper flakes, S&P. Stir.
Cut bell peppers into strips and set to the side. Cut chicken breast into roughly even pieces (bite sized - ish). Sprinkle with salt & pepper, then coat with corn starch.
Heat a pan (I used cast iron) over medium high heat. Once hot, add cooking oil. Then cook chicken in batches (don't overcrowd the pan) until they are nicely browned on the outside and reach 165 on the inside.
Heat another pan (I used a cast iron grill pan) over medium high heat. Once rippin-ass hot, add the bell pepper. Again, cook in batches if necessary to avoid crowding the pan (unless you like mushy veg)
Once the chicken has been removed from the pan and set aside, lower the heat to medium. You may need to a wait a minute to let it cool down a bit. Then add the sauce. Stir and reduce for a few minutes. If necessary, add cornstarch slurry to thicken.
Once the sauce has reached the desired viscosity, add the chicken back in and reduce heat further. Toss to coat chicken, then remove from heat.
Cook rice according to package instructions and serve (or divvy up).