Orange Chicken with Trini Heat

First ting, make the sauce. Chuck all the sauce ingredients in a big nonstick pan and crank the heat to high.

Bring it to a proper boil, then let it bubble away until it reduces down to about 1 cup - should take 10 minutes, give or take. (Stir this regularly or it go burn on yuh, and nobody want that bacchanal.)

While that sauce doing its ting, rinse the chicken and pat it dry good. Cut into bite-size chunks - about half-inch pieces work nice.

Heat the oil in another big pan over high heat. When it's properly hot, add the chicken and stir-fry until it's golden and cooked through, about 4-5 minutes. (Don't crowd the pan - cook in batches if yuh hadda.)

Pour that beautiful orange sauce over the chicken and stir everything together until it bubbles up again, about 1-2 minutes.

Serve over rice, scatter the green onions on top, and let people add soy sauce to taste.