Ingredients:

-1 1/2 tablespoons soy sauce
-1 1/2 tablespoons rice wine vinegar
-1 tablespoon sesame oil
-2 tablespoons fresh orange zest
-1 tablespoon peeled and grated fresh ginger
-1 tablespoon sugar
-1 garlic clove, minced
-1/4 teaspoon chili paste
-1/4 teaspoon freshly ground black pepper

-1 1/2 pounds boneless, skinless chicken breast, cut into 2-inch-long strips
-2 tablespoons canola oil
-2 tablespoons diced red bell pepper
-1/3 cup sliced freen onion

1. Whisk the marinade ingredients together in a bowl and transfer to the plastic bag with the chicken strips
2. Marinate the chicken in the refrigerator for 1 hour
3. When ready to cook, remove the chicken from the bag and save the marinade
4. In a large skillet, heat the canola oil over high heat until almost smoking
5. Add the chicken breast strips and cook for 2 minutes just until they start to brown
6. Add the bell pepper, sliced green onion, and reserved marinade and continue to cook for about 4 more minutes while stirring constantly, until the sauce is reduced and the chicken is fully cooked
7. Remove from the heat and serve immediately divided among 4 plates or shallow bowls