600g chicken thigh fillets, sliced
2 Tbsp Chinese cooking wine
Finely grated zest and juice of 4 oranges
2 tsp sesame oil
¼ cup cornflour
2 Tbsp canola oil
1 red onion, thickly sliced
6cm piece ginger, cut into fine batons
4 cloves garlic, minced
2 bunches broccolini, trimmed and halved
1 carrot, cut into fine batons
1 Tbsp white vinegar
2 Tbsp soy sauce
¼ cup honey
Cooked rice, sliced green shallots, sliced red capsicum and toasted sesame seeds (optional), to serve
Combine chicken, wine, zest, sesame oil and cornflour in a large bowl. Mix well. Set aside for 10 minutes. Meanwhile, boil juice in a wok on medium-high heat, until reduced by three-quarters, then remove from wok and reserve.
Heat half of the canola oil in wok on high and fry onion, ginger, garlic, broccolini and carrot for 1-2 minutes, until just softened. Set aside.
Drain chicken, reserving marinade. Fry chicken in remaining oil until lightly browned. Add reserved marinade and juice, vinegar, soy and honey. Bring to the boil and cook for 3-4 minutes, until sauce thickens. Fold in vegetables. Serve with rice, shallots, capsicum and sesame seeds, if using.