Orange Chicken Stirfry

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Ingredients

Sauce


1/2 cup orange juice
2 tbsp soya sauce
2 tbsp rice vinegar
1 tbsp oyster sauce
1 tbsp orange zest
2 cloves garlic, minced
1 tsp ginger, minced
(sweetener of your choice)

4 cups frozen or par-cooked stirfry vegetables 
1 lb chicken, cut into 1 inch pieces
3 tbsp cornstarch
salt and pepper 
1/4 to 1/2 cup chopped onion


Fresh orange zest
Rice

Directions:

Mix sauce ingredients together. Add sweetener of your choice (sugar, agave, honey etc) to taste.

Heat sauce in pan on stove. Set aside.

Season chicken, toss in corn flour. 


Add a small amount of oil to your wok or saute pan, and cook the chicken and onion together for a couple of minutes.  Add vegetables and continue to cook for another 3-5 minutes. 

Slowly add sauce, a small amount at a time, allowing it to reduce and coat the vegetables and chicken, before adding more. Repeat until the sauce has all been added. 

Serve over rice. 

Garnish with fresh orange zest. 
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