Sichuan Orange Chicken

• 3 Tablespoons Hoisin Sauce
• 2 Tablespoons Oyster Sauce Or Fish Sauce
• 2 teaspoons Orange Zest
• 1 cup Orange Juice
• 1 pound Boneless Skinless Chicken Breast
• Salt And Pepper
• 3 Tablespoons Vegitable Oil
• 2 cups Red Bell Pepper, Seeded And Chopped
• 2 cups Broccolini, Chopped
• 3 cloves Garlic, Minced
• 2 teaspoons Fresh Ginger, Grated
• 1/2 teaspoons Red Pepper Flakes
• 2 Tablespoons Scallions, Thinly Sliced
• Rice, To Serve

1. Whisk hoisin sauce, oyster sauce, zest and orange juice in a small bowl and set aside.
2. Pat chicken dry with a paper towel, season with salt and pepper.
3. Heat oil in a large skillet and cook chicken until just browned, about 2 minutes per side.
4. Transfer to a plate.
5. Add more oil to the skillet (if needed), cook bell pepper and broccolini until just tender, about 3 minutes.
6. Add garlic, ginger and red pepper flakes.
7. Cook until fragrant, about 30 seconds.
8. Add hoisin mixture and simmer until thickened, about 3 to 5 minutes.
9. Add scallions and chicken.
10. Toss to combine.
11. Serve over rice.
12. (Recipe from Cooks Country.)

hoisin sauce, oyster sauce, orange zest, orange juice, chicken, salt, vegitable oil, red bell pepper, garlic, fresh ginger, red pepper, scallions, rice

Taken from tastykitchen.com/recipes/main-courses/sichuan-orange-chicken/ (may not work)