
- 1 lb. fresh chicken breast, boneless and skinless cut into 1-inch cubes
- 2 Tbspns extra virgin olive oil
- 1 Tspn butter
- 2 medium onions thinly sliced
- 1 clove garlic, minced
- 2 shallots, thinly sliced
- 2 medium onions thinly sliced
- zest of one orange
Marinade:
- 1 teaspoon cornstarch
- 2 teaspoons soy sauce
Sauce:
- ½ cup freshly squeezed orange juice
- ½ cup chicken stock or vegetable stock
- Freshly ground black pepper to taste
- 1 Tbspn honey
- 3 Tspns cornstarch

Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a small bowl; stir until ingredients are mixed well. Place a stir-fry pan or wok over high heat until hot. Add oil and butter; stir until butter melts. Add garlic, onions and cook; stirring, until fragrant, about 3 minutes. Add chicken and stir-fry, until it is cooked through, about 5 minutes. Add sauce and bring to a boil while stirring, until sauce thickens slightly. Add the orange zest and stir well to evenly coat the chicken. Makes 4 servings.