• 1 1/4 cup black rice, cooked according to package directions
• 3/4 lb boneless skinless chicken breasts, or chicken tenders, cut in bite sized chunks
• 1 large egg, beaten
• 1 Tbsp cornstarch
• pinch salt
• peanut oil
• 1 Tbsp fresh grated ginger, or more to taste
• 5 dried hot chilies or 1-2 fresh hot chilies, sliced
• peel from 1 tangerine, finely sliced (use a vegetable peeler to remove just the peel, no bitter white pith)
• 1 medium white onion, diced
• 1 green bell pepper, diced

sauce:

• 4 Tbsp soy sauce
• 2 Tbsp hoisin sauce
• 4 tsp chili paste
• 2 Tbsp honey
• 2 Tbsp brown sugar
• 1 cup tangerine or orange juice
• 1 Tbsp toasted sesame oil
• 2 Tbsp rice wine vinegar
• 1 Tbsp cornstarch dissolved in 2 Tbsp water

garnish

• 6 scallions, finely sliced
• sesame seeds
• toasted sesame oil