Ingredients: - 
454 grams boneless skinless, chicken thighs or breast (cut into chunks)
½ tsp salt
1 egg (beaten)
1/2 cup corn flour
1/4 cup vegetable oil
2 cloves garlic (minced)
1 carrot (peeled and sliced)
1/2 tsp grated ginger
1 small onion
1 green bell pepper (sliced)
1/2 cup orange juice
2 Tbsp soy sauce
1 Tbsp rice vinegar
2 Tbsp brown sugar
2 Tbsp corn flour
Zest of one orange
Sliced green onion for garnish (optional)  
METHOD: - 
In a medium bowl, combine chicken, salt, egg, and mix well. Cover and set aside for 15 mins.
When the chicken is done marinating, add corn flour to the mixture.
In a heavy-bottomed pan, heat vegetable oil over medium to high heat. Add chicken all at once, spread out into an even layer, and cook until golden brown on both sides, turning once. Transfer to a paper towel lined plate, reserving about 1 Tbsp of oil in the pan.
Add garlic, ginger, onions, carrot, pepper, and cook for 2 mins.
In a medium bowl, whisk together orange juice, soy sauce, rice vinegar, sugar, cornflour, and orange zest. Stir in the sauce mixture, stirring continuously, until the sauce has thickened.
Return the cooked chicken to the pan and toss to coat well.
Serve on a bed of rice and enjoy.