Gorgeous Ginger Chicken

I found this recipe in a mini wok cook book I had lying around, and I played around with it to fit what I had in the fridge. I mean, what 22 year old student has sherry lying around the apartment?
Don't be frightened by the amount of ingredients and don't think you have to follow the recipe to the letter when it comes to amounts. Have fun with it.

This one is for 2 people. Serve with egg noodles or rice noodles (or any food of your choice)

Ingredients

• 2 tbs sunflower oil
• 1 regular onion cut in rings
• 3 carrots (I used about 8 baby carrots)
• 1 clove of garlic
• 1 chicken filet per person, cut into strips
• grated fresh ginger (to your linking, I added some more because I didn't have any dried ginger powder)
• 1 ts ginger powder
• 2 tbs sherry (you can use any dry white wine, it tastes delicious all the same)
• 1 1/2-2 tbs tomato paste
• 2 ts brown sugar
• 1 dl orange juice
• 1 ts potato flour (regular flour works just fine)
• 1 orange

Directions

1.  Get all your ingredients ready. Start by chopping all that needs to be chopped and cutting what needs to be cut.
2. Heat the oil in a wok pan, add onion, carrots and garlic and stir on medium heat for about 3 minutes.
3. Add the meat, fresh ginger (and dried ginger if you have it). Stir for 10 minutes or until the chicken is golden brown on the outside and tender inside.
4. Grab a bowl and mix the sherry/white wine, tomato paste, sugar, orange juice and flour.
5. Pour the mix into the wok, stir and heat until the liquid starts to simmer and thickens.
6. Peal the orange, and try to remove all the white stuff on it. you can try to take away the membrane of each individual piece, but I found this time consuming and useless.
7. Add the orange and stir gently.
8. Make some noodles and eat up!

Bon appétit!