1-1/2 lbs. boneless skinless chicken breasts
Marinade
2 tbs. soy sauce
1-1/2 tbs. rice wine or sake
1 tsp. seasame oil
1 tbs. cornstarch
1 navel orange
1-1/2 cpus thinly sliced water chestnuts
Sauce
3/4 cup chinese chicken broth or water
3-1/2 tbs. soy sauce
3 tbs. rice wine or sake
1-1/2 tbs. clear rice wine vinegar
1 tsp. seasame oil
2 tsp. sugar
1/4 tsp. ground black pepper
1-1/4 tsp. cornstarch
Seasonings
1 tsp. chile pepper flakes
1 tbs. minced fresh ginger
1-1/2 tbs. minced garlic
Trim away any fat or sinew from the chicken, and cut the breasts in half. Cut the chicken breasts on a angle into very thin, wide slices about 1/8 inch thick and about 1-1/2 inches long by 1-1/2 inches wide. Place the slices in a bowl, add the marinade ingredients and toss lightly to coat. Cover with plastic wrap and refrigerate for at least 30 minutes.
Using a vegetable peeler, remove the zest from the orange in long strips and cut into thin julienne shreds. Heat a small pan of water until boiling, add the orange shreds, and boil for 1 minute. Remove with a slotted spoon and refresh in cold water, then drain and squeeze dry in paper towels. Blanch the water chestnuts in the boiling water for 20 seconds, drain , refresh in cold water, and drain again. Combine the sauce ingredients and blend well.
Heat a wok, add 3-1/2 tablespoons of the oil, and heat until very hot. Add the chicken slices and stir-fry over high heat, stirring constantly, until the meat loses its pink color and separates. Remove with a slotted spoon and drain in a colander. Clean out the pan.
Reheat the pan, add the remaining 1-1/2 tablespoons oil, and head until very hot. Add the orange shreds and seasonings and stir-fry for about 10 seconds over high heat until fragrant. Add the water chestnuts and toss lightly for 30 seconds, or until heated through. Add the sauce mixture and cook, stirring constantly to prevent lumps, until thickened. Add the cooked chicken, toss lightly to coat, and transfer to a serving platter. Serve immediately.