As a preface, I've been experimenting with a lot of Asian flavors as of late, really just to get a feel for ingredients and trying to recreate some flavors. I didn't have any specific recipes, but reading how different ingredients are used, I tried a couple of things together - honestly, the end result was so good, I have to share it.

I don't really know what to call it, since it uses elements from Vietnamese and Cantonese/Szechuan; for now, I'm going to call it Szechuan Sticky Chicken. I couldn't believe how good this was...I had to walk out the kitchen before I ate the entire pot.

INGREDIENTS
1 large orange
1 Tbsp sugar
1/2 Tbsp fish sauce
Sriracha
2 cloves garlic, minced
Dash of red pepper flake, or better yet, 1/4 of a long red chile (Cayenne or Thai)
2 chicken breasts, cut into thin strips
2 carrots, peeled, cut into 1/8" slices
2 stalks celery, cut into 1/8" slices
1 bunch green onions, sliced
1/4 C chicken stock or broth
1 Tbsp + 2 Tbsp soy sauce
2 Tbsp oyster sauce
2 Tbsp Spring Roll Sauce (Used Pantai Norasingh, got a bottle from Calandro's)
Canola oil

SEASONING
Salt
Black pepper
Onion powder
Garlic powder
Dry mustard
Ginger

1. Make version of a nuoc cham (Vietnamese dipping sauce): juice the orange and add the sugar, fish sauce, and a couple of drops (or more) of Sriracha. Stir until sugar is dissolved. Set aside.

2. Place chicken into a bowl and season well with salt, black pepper, onion and garlic powders, dry mustard, and ginger. Be generous with the ginger and mustard - the chicken should smell like ginger, but not overpowering. Add 1 Tbsp to the chicken and mix well, just to very lightly wet and blend seasonings. Set aside.

3. Heat a large, wide non-stick skillet or wok over very high heat for a minute. Add a drizzle of oil, and once oil is shimmering or smoking, remove pan from heat and add garlic and pepper flake/chili and stir until fragrant, 5-10 seconds. Return pan to heat and add chicken, stirring constantly with a spoon.

4. When chicken is browned but not cooked all the way through, push chicken to the side, and add carrots, celery, and green onions. You really want a bit of char on the vegetables; you can add a bit of canola oil after a few seconds of stir-frying. Stir for 1-2 minutes; vegetables should still have a bit of crunch.

5. Add chicken stock and 2 Tbsp soy sauce and quickly bring to boil, stirring constantly, until volume is reduced by half. Add nuoc cham mixture and stir. Once sauce is boiling vigorously, add oyster sauce and Spring Roll sauce, and stir well to blend. Sauce will immediately thicken; continue boiling vigorously until sauce has reduced slightly (by 1/4th or so) and is clinging to all ingredients. Make sure to scrape sides and add any stickiness back to the sauce.

Serve over white rice or with rice noodles.

Notes:
* If you're using 1/4 - 1/2 fresh chile, only add Sriracha if you like it burning hot.
* If you've never used fish sauce before, lean back when adding the nuoc cham - the smell of quickly boiling fish sauce and Sriracha is pretty potent.