Ingredients
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
Method
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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.
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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.
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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.
