One of Christina's birthday guests brought this pineapple from Sunflower Market. A Great gift.
1 large navel orange
1 TBs. soy sauce
1TBs. rice vinegar
2 tsp. brown sugar
1/8 tsp. red pepper flakes
1 lb. boneless, skinless chicken breasts. I used thighs cut into 1 inch cubes
3/4 tsp. kosher salt
2 large egg whites
1/3 cup cornstarch
3 to 4 Tablespoons canola or peanut oil
4 scallions, trimmed, and thinly sliced. I had some greens, and I used shallots too.
Use a paring knife, to shave the zest from the orange in long, wide strips. Juice the orange and mix in the soy sauce, rice vinegar, brown sugar, and red pepper flakes, in a small bowl and set aside.
Sprinkle the chicken with 1/2 tsp. of the salt. In a medium bowl whisk in th egg whites and the remaing salt, until smooth. Toss in the chicken.
Heat 2 Tbs. of the oil in a large skillet or large stir-fry pan over medium-high heat until shimmering hot. (one of these days I will blog about my cast iron wok and my special wok burner on my stove). Add half of the chicken and let it sit for about 1 or 2 minutes for it to develop a crust. Then turn it and let it develope a crust on the other side. Then break it up and toss it around. Remove it from the skillet or wok. Repeat with the remaing oil and chicken.
Put the orange zest strips in the skillet and cook, stirring until they darken in spots 30 seconds. Add the scallions whites, stir for a minute. Add the juice mixure and the chicken and stir until the sauce thickens and the chicken is cooked through. If you need to you can add a tablespoon of water at a time. Serve with Jasmine rice and scallion greens on top. My family loved this.