Sichuan Orange Chicken

Whisk hoisin sauce, oyster sauce, zest and orange juice in a small bowl and set aside. Pat chicken dry with a paper towel, season with salt and pepper. Heat oil in a large skillet and cook chicken until just browned, about 2 minutes per side. Transfer to a plate.

Add more oil to the skillet (if needed), cook bell pepper and broccolini until just tender, about 3 minutes. Add garlic, ginger and red pepper flakes. Cook until fragrant, about 30 seconds. Add hoisin mixture and simmer until thickened, about 3 to 5 minutes.
Add scallions and chicken. Toss to combine.

Serve over rice.

(Recipe from Cook’s Country.)