Grated peel of 1 orange and juice of 2 oranges
2 1/2 tablespoons extra-virgin olive oil
1 tablespoon soy sauce
1 tablespoon rice vinegar or white wine vinegar
1 pound chicken, cut into small 2 bite pieces
2 cups jasmin rice
1 tablespoon brown sugar
Place the orange peel and juice in a large bowl. Stir in olive oil and the soy sauce and vinegar. Add the chicken and turn to coat. Cover and refrigerate overnight.
in a heavy saucepan, bring the rice and 1 1/2 cups water to a boil. Cover; simmer for 20 minutes. Fluff with a fork and keep warm.
In a wok or large skillet, heat 1 tablespoon olive oil over high heat. Using tongs, transfer the meat from the marinade to the wok and cook, turning once, for 5 minutes. Transfer the meat to a plate.
Add the marinade to the wok and bring to a boil, then lower the heat and reduce by half. Whisk in the sugar and return the chicken; turn to coat.
Serve with the rice.
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