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In a wok or large sauté pan over high heat, season and stir fry the chicken and garlic in the oil until almost completely cooked. Remove the chicken from the pan and set aside.
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Mix together the rice wine, rice wine vinegar, orange juice, hoisin sauce,sesame oil and chili paste and add to the wok or sauté pan.
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Bring to a boil and return the chicken and garlic to the pan along with the grated ginger, orange zest, five spice powder and red pepper. Bring back to a slow simmer, then to thicken the sauce, add the slurry of cornstarch and water, stirring constantly. (NOTE: You may not have to use all of the slurry. Use just enough to bring the sauce to the proper consistency.)
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Finally toss in the orange sections to warm them through.
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Serve over rice noodles and garnish with fresh chopped scallions.