1 skinless chicken breast, cut into strips or slices
Juice of one orange
Grated or shredded rind from ½ an orange
1 tsp cornflour
2 tbsp oil
2 tsp preserved black beans
2 cloves garlic, bruised or chopped
6 slices young root ginger
2 cups vegetables of your choice: (A combination of carrot, broccoli, pak choy, red capsicum or Chinese cabbage)
Salt, sugar and pepper to taste
Marinate chicken with 2 tbsp orange juice and 1 tsp orange rind, a large pinch of salt, sugar and pepper and set aside. Combine the remaining juice and rind with the cornflour and ½ tsp sugar in a small bowl.
Heat 1 tbsp of oil and stir-fry chicken strips over high heat for 2 minutes - until firm. Add the black beans, stir-fry for 20 seconds and then dish out.
Wipe pan clean and heat the remaining tablespoon of oil in it. Fry garlic and ginger for a minute before adding the vegetables. Stir-fry over high heat for a few minutes until vegetables are wilted, sprinkling a little water over the vegetables (to create steam) if they seem dry.
Add the pre-cooked chicken, stir the cornflour/orange juice mixture and add to the contents of the pan and stir fry for a minute until sauce thickens slightly. Dish out and serve immediately with hot rice.