For sauce: 1/4 cup orange juice 1/4 cup rice vinegar 3 Tablespoons gf catsup 1 Tablespoon gf soy sauce 3 Tablespoons gf brown sugar, packed 1/2 teaspoon gf hot chili oil
Vegetable or peanut oil for frying 1 teaspoon ginger, minced 1 small onion, cut into 1" cubes 1 green bell pepper, cut into 1" cubes 1 Tablespoon cornstarch dissolved into 2 Tablespoons water
Combine marinade ingredients and add chicken, mix to coat. Set aside for 20 minutes.
In a bowl combine sauce ingredients and set aside.
In a wok or large, heavy skillet add oil to a depth of 2" over high-heat until hot, or oil reaches 375 degrees F. Add chicken and cook until golden brown, about 3 minutes. Remove from oil and drain on paper towels.
Place another large skillet over high-heat until hot and add 1 tablespoon oil, swirling to coat all sides of pan. Add ginger and onion; cook for 1 minute. Add bell pepper; cook for 1 minute more. Add sauce and chicken and stir to coat evenly. Add cornstarch mixture, stirring until sauce thickens. Serve immediately.
Do not be alarmed at the ingredient list. This recipe is really just a few simple steps.