2 green onions, coarsely chopped

¼ cup (40 g) fresh ginger, coarsely chopped

3 garlic cloves, peeled

3 tbsp (45 ml) lime juice

3 tbsp (45 ml) honey

1 tbsp (15 ml) fish sauce (nuoc mam)

1/2 tsp (2.5 ml) sambal oelek

1/2 tsp (2.5 ml) cornstarch

1 cup (250 ml) orange juice

4 boneless, skinless chicken breasts, cut into strips

2 tbsp (30 ml) olive oil

1 tsp (5 ml) toasted sesame oil

In a small food processor, purée the onions, ginger, garlic, lime juice, honey, fish sauce and sambal oelek. Set aside.

In a bowl, dissolve the cornstarch in the orange juice. Set aside.

In a large skillet, brown half the chicken at a time in both of the oils. Season with salt and pepper. Set aside on a plate.

In the same skillet, bring the green onion mixture to a boil. Reduce for 2 to 3 minutes or until almost dry. Add the orange juice mixture and bring to a boil. Let reduce until thick and syrupy.

Return the chicken to the skillet and heat through, stirring to coat with the sauce. Adjust the seasoning. Serve with Sesame Bok Choy (see recipe).

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