7 skinless, boneless chicken breast halves
1/4 cup soy sauce
1 tablespoon olive oil
1/4 onion, finely chopped
salt and pepper to taste
2 tablespoons cider vinegar
1 tablespoon vegetable oil
1 red onion, chopped
1 sprig fresh ginger, chopped
1 tablespoon white wine
1 (10.5 ounce) canor bottle chicken broth
Slice chicken pieces into 1/4 inch slices. Place slices in a shallow dish or bowl. Place soy sauce and olive oil in a large, heavy skillet. Bring skillet to a very high heat and cook over medium heat until soy sauce is thickened. Remove chicken pieces and set aside.
In a large bowl mix together the brown sugar, 1/4 cup water, 1/4 cup vinegar, olive oil and onion.
Add chicken pieces, orange segments, ginger, white wine and chicken broth. Mix together. Allow to cook a few minutes, stirring frequently.
Add chicken pieces and sauce mixture and mix together well. Return chicken pieces to sauce mixture. Allow to cook just before serving.