For the sauce:
¾ c fresh orange juice (2 to 4 oranges worth)
1 Tbsp honey
3 Tbsp soy sauce
1 tsp freshly grated ginger
1 Tbsp cornstarch
zest of 1 orange
rice vinegar (to taste, perhaps 1 Tbsp or so)
For the stir fry
toasted sesame oil
1 can of chick peas, rinsed and drained
1 lb chicken breast, cut into bite sized pieces
2 – 3 Tbps cornstarch (or more as needed)
1 red onion, chopped
1 pepper, chopped
1 c cabbage, chopped
Make the sauce by combining the ingredients. Set aside.
Fry the chickpeas in the sesame oil over medium-high flame until the begin turning slightly golden brown, about 5 minutes. Don’t be surprised if some of them ‘pop’. Remove from the pan and set aside.
While the chicken peas are frying, mix together some cornstarch and salt. Toss the chicken in the powder until coated. Add more oil to the pan as required and fry the chicken over high to medium-high flame. Brown the chicken and cook through. Remove from the pan and set aside.
If the chicken has stuck to the pan, then deglaze with some water. Once the ‘bits’ have released, pour the fluid into the sauce so that it may be added back to the dish later.
Fry the onions in oil until softened over medium flame. Add in the pepper and cabbage. Put some water into the pan to help the cabbage steam.
When the vegetables are at the desired softness, stir the sauce (to suspended the cornstarch back into the fluid) and add to the pan. Stirring frequently (as the sauce will thicken quickly), add the chicken and chick peas to the pan. Reduce the heat to medium low and heat through/allow the sauce to thicken, 3 to 4 minutes.
Serve over rice. Garnish with toasted sesame seeds, green onion, or pepper flakes as desired.