1. Combine vinegar, soy sauce, 1 tablespoon oil, orange zest and garlic in a medium bowl. 2. Add chicken and turn to coat well. 3. Cover and refrigerate 15 minutes to an hour. 4. Drain chicken, reserving marinade. 5. Drain oranges, reserving liquid; set aside. 6. Combine marinade with the reserved liquid from oranges in a small bowl; add enough orange juice to make 2 cups. 7. Whisk in cornstarch and red pepper flakes; set aside. 8. Heat remaining 1 tablespoon oil in a wok or large skillet over high heat. 9. Add chicken; stir-fry 2 to 3 minutes until cooked through; remove and set aside. 10. Stir-fry onion 1 minute over high heat. 11. Add zucchini; stir-fry 1 minute. 12. Add bell pepper; stir-fry until all vegetables are crisp tender. 13. Add orange juice mixture; cook and stir until it comes to a boil; boil 1 minute. 14. Add chicken; cook until hot. 15. Add oranges and stir gently. 16. Transfer to a serving platter and top with Chow Mein noodles if desired. 17. Serve over hot cooked rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
