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1
Mix the soy sauce, garlic, ginger, rice vinegar, and chili pepper.
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2
Grind sugar in a coffee grinder for 15 seconds to reduce the granules.
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3
Alternately, use caster sugar.
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4
The sugar needs to be fine to dissolve properly in the marinade.
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5
Add to mixture.
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6
Zest the peel of 1 orange into the mixture.
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7
Squeeze the juice from 3 oranges into the mixture and blend thoroughly.
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8
Retain orange peels for later if you want to add zest to the end product.
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9
Add mixture to a zip lock bag or sealed container, and add chopped chicken breast.
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10
Allow to marinade, refrigerated, at least 2 hours.
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11
Bring 1 1/2 cups of water to a boil.
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12
Add the rice and a pinch of salt and return to a boil.
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13
Cover and reduce heat to a simmer, and cook until water is absorbed (about 16 minutes).
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14
Rice should have steam holes when it's ready.
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15
Using a colander, strain the marinade juices into a pan to separate them from the chicken.
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16
Heat on low heat to reduce, stirring as it starts to bubble up.
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17
Heat the oil in a wok or large pan.
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18
Pat the chicken dry with paper towels, taking care to not wipe off garlic and ginger bits.
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19
Mix the cornflour with the salt and pepper.
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20
Toss the chicken in the mixture until completely coated.
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21
When the oil is hot, reduce heat to medium and cook the chicken in batches, about 5 minutes on each side.
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22
If you have a meat thermometer, the chicken is done when the internal temperature reaches 165 degrees F.
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23
Remove each batch of chicken with a slotted spoon, and place in a bowl lined with a paper towel to soak up excess fat.
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24
When all the chicken is cooked, add the bell pepper, snap peas, and green onion to the hot pan.
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25
Saute until the peppers soften up a bit (about 5 minutes), then add marinade juices.
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26
Add the chicken back in and stir until blended.
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27
Heat until it reaches the desired consistency.
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28
Serve up with white rice.
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29
Top with orange zest if desired.
