This can also easily be made with tofu. Press the excess water from the tofu with two plates and paper towel (using cans on top of the top plate for weight.) It's tasty no matter what you use. Beef or pork would also be good with this.
Do not overcook meat or sauce; the orange oils will break down if cooked for too long or too hot.
2 chicken breasts/block of extra firm tofu/beef/pork
1 bell pepper/head of broccoli
oil for frying
ripe navel orange
dried orange peel
crushed red pepper flakes
rice wine/dry white
1. Wash the outside of the navel orange, to ensure that there's nothing on the skin. Grate outside (orange layer, not white under layer) of orange into large bowl. Slice and squeeze orange half into bowl, rolling it between your palms until it nearly turns inside out. Pull out the pulp and add it to the bowl. Discard orange peel.
2. Add 1/3 cup of soy sauce, brown sugar and crushed pepper to taste, small dash sesame oil, dried orange peel, 2 dashes rice wine and rice vinegar. It should not be very sweet (trust me, when it cooks down it will be much sweeter than it started.) The orange should be the strongest taste in the mix. Set aside.
3. Mix flour and corn starch half-and-half. Add just enough water to make a thick, smooth batter. Add oil to a frying pan and hot enough to make a dribble of batter fry immediately on being dropped into the oil, but not enough to make the batter skip when it hits the oil. Cut meat or tofu up into 1-inch chunks. Dredge in batter and fry until lightly brown (it should be done by that time, with that temp of oil.) Put aside on a paper towel lined plate to absorb excess oil. Once frying is done, put meat aside.
4. Cut up vegetables into inch-wide chunks. Drain the oil from the pan and put aside to cool. Add vegetables and 1/2 cup of broth to pot and poach until barely soft. Add sauce on top of the vegetables.
5. Dissolve 2 tablespoons of corn starch in water and add to the sauce. Stir in. When sauce thickens, add meat/tofu. Simmer for another five minutes and pull from heat. Garnish with green onion and serve over rice.