Have all your ingredients prepped and ready. Combine the arrowroot and water in a little bowl and set aside.

Working in two batches (so as not to overcrowd your pan), heat one tablespoon olive oil in a large, non-stick pan and fry the diced chicken until golden and caramelized on the outsides. Remove with a slotted spoon and set aside in a bowl, repeating the process with the second tablespoon of oil and the remaining chicken.

Reduce the heat to low. There should still be plenty of fat in the pan. Add the garlic and ginger and cook over this low heat until they soften. As they release their own juices, they will help ‘loosen’ any bits of chicken that may have stuck to the pan.

Return the chicken pieces (and any resting juices collected in the bowl) to the pan. Squeeze in all the orange juice and add the arrowroot mixture. Mix well, then leave to simmer on moderately low heat until the mixture cooks down to a thick, sticky one.

Season with salt and freshly ground black pepper and garnish with orange zest and sliced red chillies. Delicious with rice or rice noodles!