In a large sauce pan, add peeled Mandarins, zest, water, garlic, grated ginger, sugar, salt and soy sauce and bring mixture to a boil.

Press down on the Mandarins so the juices are released.

Once at a boil, remove orange peel and reduce to a simmer. Cook for 5 minutes or until oranges release there juice.

Add vinegar and sriracha and stir.

Use a fine mesh strainer to strain the juice and sauce from the oranges.

Return the juice portion to the pot.

In another bowl, make a slurry with cornstarch and water

Bring to a boil and whisk in the cornstarch slurry.

Once it thickens slightly remove from heat and set aside.

Instructions to make chicken and garnish:

Toss diced chicken breasts in cornstarch and salt and set aside.

In a frying pan, add sesame oil and vegetable oil and heat to high heat.

Add chicken chunks and shallow fry them until cooked.

Place on a paper towel.

Toss chicken in Mandarin sauce and top with diced green onions.

Serve over rice.