At Christmastime I made a slightly spicy Clementine marmalade, and still had some left, so decided to use it in this orange chicken dish.
Orange Chicken: carrots, baby bok choy, peanut oil, sliced chicken breast, minced fresh garlic and ginger, water, rice vinegar, soy sauce, five spice powder, salt & pepper, red pepper flakes, sliced scallion greens, Clementine marmalade, toasted slivered almonds, and (frozen) green peas, corn starch to thicken sauce as necessary. Served with sticky Calrose rice.
One “trick” I discovered is to cut the carrots the way many Chinese restaurants do, so that the slices have slanted ends and ripples on the long side edges: first slice the carrot diagonally into thick “chips” with a ripple blade (or mandolin), then lay the chips flat and cut them into relatively thin strips. Here’s a 1 minute video on Fancy Cut Carrot.
Szechuan Beans: green beans, peanut oil, minced fresh garlic and ginger, minced scallion (white portion), chili garlic sauce, sesame oil, toasted sesame seed.
Here are the recipes I consulted for ideas:
“Spicy Orange Chicken Stir-Fry”
“Szechuan Green Bean Recipe”