Spicy, salty, and subtly sweet – this is a simple dish that makes a great dinner.
2 Chicken breasts
2 cups Rice
2 Oranges (juice and zest)
8 cloves Garlic
6 tablespoons White wine
½ to 1 teaspoon Sesame Oil
1 tablespoon sugar
¼ cup Soy Sauce
1 tablespoon Cornstarch
Cayenne Pepper (to taste)
Salt (to taste)
Pepper (to taste)
Start by making steamed rice (the ratio is 2 parts water to 1 part rice).
Next, prep your chicken. To do this, place the chicken breast flat on a surface, then cut thin strips from the breast (using the same cutting motion that you would use to butterfly a chicken breast).
Next, season the chicken with salt and pepper, then sauté it in a bit of olive oil (or peanut oil) on high heat. When the chicken is cooked through, and golden brown, add thinly sliced onion, then thinly sliced garlic, and julienned green beans. Add your sesame oil, orange zest, season with salt, pepper, and cayenne pepper, then deglaze with white wine when everything is caramelized.
Add your vinegar, sugar, and soy sauce, along with half of the orange juice. Allow the sauce to cook for a few minutes (you can also add a bit of water to add volume to the sauce), then add the remaining orange juice.
Next, make a slurry with cornstarch and water, then gradually stir it into the dish until the sauce thickens to your liking.
When the dish has thickened, serve it over rice, and enjoy.