Chicken strips

1cup boneless chicken cut into strips
1 orange rind finely grated
1tbsp Soya sauce
1tsp cornflour
1 inch ginger root, finely chopped
2 tsp oil
1 large carrot, cut into strips
2 spring onion, thinly sliced

Place the chicken strips in a bowl and sprinkle over the orange rind and juice. Set aside to marinate for about 30 minutes. Drain the liquid from the chicken and set it aside. Mix together the chicken strips, Soya sauce, cornflour and ginger. Heat the oil in a wok, then add the chicken strips and stir-fry for one minute, until lightly coloured. Add the carrots and stir-fry for further three minutes. Stir in the spring onions and reserved marinade liquid. Cook stirring constantly, until it thickens. Serve hot with egg noodles or boiled rice.

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