Mandarin Orange Chicken

• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons olive oil, divided
• 2 teaspoons orange zest
• 1 garlic clove, minced
• 1 lb boneless skinless chicken breast, cut into strips
• 2 (11 ounce) cans mandarin oranges, undrained
• 12 cup orange juice
• 2 tablespoons cornstarch
• 12 teaspoon red pepper flakes
• 1 onion, cut into thin wedges
• 1 small zucchini, sliced
• 1 red bell pepper, cut into 1-inch pieces
• chow mein noodles (optional)
• hot cooked rice

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.

rice vinegar, soy sauce, olive oil, orange zest, garlic, chicken breast, mandarin oranges, orange juice, cornstarch, red pepper, onion, zucchini, red bell pepper, mein noodles, rice

Taken from www.food.com/recipe/mandarin-orange-chicken-342809 (may not work)