1teaspoonminced fresh ginger, or 1/4 tsp. powdered ginger or 1/2 teaspoon ginger paste
1TbspAsian Chili Garlic Sauce, or more, to taste
To thicken sauce: (mix the add in increments at end, as needed)
1/4cupcornstarch
3Tablespoonswater
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Instructions
Start rice cooking before you start, if serving with rice.
Using a vegetable peeler, peel a couple of thin strips from the side of the orange. (Using a vegetable peeler allows you to just take the orange peel and none of the bitter pith). Finely dice the peel until you have about 1 1/2 Tablespoons. Add 1 Tablespoon of the diced orange peel to the sauce, reserving the remaining 1/2 Tablespoon to stir fry with your chicken.
Prepare sauce by combining sauce ingredients in a medium bowl. Whisk well to combine. Set aside.
Heat oil in skillet or wok over medium-high heat. Add chicken and reserved diced orange peel and cook, stirring occasionally, until chicken is cooked through. If using additional vegetables, add them after chicken is partially cooked. Add sauce. Bring mixture to a boil, then reduce heat and allow to simmer while your rice/veg cooks (5-10 minutes).
In a small bowl, stir together the cornstarch and water. Add about half of it to simmering sauce and cook, stirring regularly, until sauce thickens. If not thick enough, add more, as needed, until sauce is as thick as you'd like. Serve over rice.
Notes
Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!