ORANGE CHICKEN STIR FRY

Slice the chicken breast against the grain into thin strips, about ¼” thick.  Spread the chicken out on a large cutting board and season with the salt and pepper.  Sprinkle the minced ginger over the top of the chicken followed by 6 tablespoons of the corn starch.  Toss the chicken with your fingers until the chicken is evenly coated with the corn starch.

Heat the oil in a wok or a large deep skillet.  When the oil is very hot, add the chicken to the pan and cook tossing constantly with a spatula until the chicken strips are lightly browned on both sides, about 2-3 minutes.  The chicken does not need to be completely cooked through as it will cook again in the sauce.  Remove the chicken to a plate and set aside.

Add the crushed pineapple, mandarin oranges, water chestnuts, baby corn, hoisin, oyster sauce, soy, orange juice, brown sugar, and ketchup to the pan drippings.  Bring to a low boil, stirring to fully combine.  Whisk the remaining tablespoon of cornstarch in the water to dissolve and add it to the sauce in the pan.  Cook for 6-8 minutes, stirring frequently, until the sauce is thickened and glossy.  It should coat the back of a spoon.

Add the chicken back into the pan and continue to cook for 2-3 minutes more until all of the chicken is coated in the sauce and cooked through.  Just before serving stir in the mint.

Serve hot over the rice, garnished with more mint.