1/4 cup orange juice, freshly squeezed or purchased
2 teaspoons cornstarch
2 tablespoons sunflower oil, divided
6 cloves garlic, large, diced
2 teaspoons fresh ginger, peeled and diced
1 jalapeño, seeded and diced
1 1/2 cups bell pepper, green, red, yellow, orange or a mix, seeded and chopped into bite-size pieces or miniature sweet peppers cut into rings
3 scallions, cleaned and sliced in 1/2 inch pieces, white and green portions
1 pound boneless skinless chicken breast, cut into 3/4 inch pieces
1 teaspoon sesame oil
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon apple cider vinegar
sliced scallions, white and light green portions
cooked rice, optional
In a small bowl, combine the orange juice and cornstarch. Whisk to fully combine and set aside.
Heat a wok or large skillet on medium-high. Add 1 tablespoon of the oil; when rippling can be observed on the oil’s surface it’s hot (less than 30 seconds).
Add the garlic, ginger and jalapeno to the wok and stir constantly for 30 seconds.
Add the sweet bell peppers and scallions; stir-cook for 1 minute. Remove the vegetables from the wok and set aside.
Add the remaining tablespoon of oil to the wok. Add the chicken and cook, stirring constantly, until the outside has turned golden and the inside is white and cooked (do not overcook); approximately 5 minutes.
Add the orange juice mixture to the wok and toss the chicken pieces to fully coat.
Reduce the heat to medium and add back the vegetables that were set aside and toss to combine. Add the sesame oil, salt, red pepper flakes and apple cider vinegar; toss to coat.
Serve immediately atop rice (if desired) garnished with scallions and a sprinkle of sesame seeds.