davik

For something a little more involved than the brownies:

This recipe gives an un-breaded chicken in a thick orange sauce with plenty of extra sauce to put on rice. Feel free to alter the proportions of ingredients slightly, they change a little each time I make it. The sauce can be thickened by the addition of flour if desired, and for those of you who don't want as strong of an orange flavor (or want more), adjust the amount of grated orange peel.

Ingredients:
2 fresh oranges
2 chicken breasts
3-4 Tbsp honey
1/2 inch fresh ginger (can be less if you don't like ginger, I love it so you'll see alot in my recipes)
2-5 dried chiles (depending on desired heat)
1.5 cups orange juice
2 tsp corn starch
2 tsp sesame seeds
3 tbsp sesame oil
4 tbsp soy sauce
splash of sake (optional)

Grate the outer peel of the two oranges (I find a hand grater works well for this), making sure not to get much of the inner white layer as this is fairly bitter.
Add the grated peal and the juice from the two oranges to a bowl and combine the honey, soy sauce, orange juice, corn starch, and sake; mix well.
Grate the ginger and put in a wok with the dried chiles and sesame oil, heat the wok on low while cubing the chicken into bite sized pieces.
Increase the wok heat to medium/medium-high and cook the chicken until done; decrease the wok heat slightly and add the orange sauce.
Simmer the chicken and sauce to the desired thickness (keep in mind with the high sugar content that it will thicken considerably when it cools), and serve over rice.