2 to 3 medium oranges
1/4 cup soy sauce or tamari
1 1/2 tablespoons cornstarch
700g boneless, skinless chicken thighs, cut into 2.5cm wide strips
1/2 teaspoon kosher salt
2 tablespoons coconut oil or extra virgin coconut oil
1 medium red onion, thinly sliced
4 cloves garlic, minced
2 tablespoons peeled and grated fresh ginger
2 small dried red chilies, such as Thai chilies
1 bunch kale, tough inner stems removed and leaves cut into 2.5cm strips
2 scallions, thinly sliced
Cooked basmati or brown rice, for serving
Finely zest one of the oranges and place the zest in a small bowl.
Juice the orange, and then juice a second orange if needed to have 1/2 cup of juice.
Add the juice, soy sauce, and cornstarch to the bowl of zest and whisk together with a fork; set aside.
Segment the third orange and reserve the segments.
Sprinkle the chicken on both sides with the salt; set aside.
Set a wok over high heat and heat for 3 minutes. The wok is hot enough when a drop of water bounces off the surface.
Working quickly, add the oil, turn pan to coat with oil, and then add the onion, garlic, ginger, and dried chilies. Cook, stirring constantly, until starting to brown, 1 to 2 minutes.
Add the chicken and cook, stirring constantly, until lightly browned and cooked through, 3 to 4 minutes.
Stir in the kale.
Stir the orange sauce again and add to the wok. Cook until the sauce comes to a boil and thickens. Remove from the heat. Serve over rice and top with the scallions and reserved orange segments.