8 pieces chicken breasts 1 carrot, large size, shredded 1 green pepper, medium size, cut into sticks 1 onion, medium size 1/2 cup orange juice, (optional) 3 tbsp olive oil 2 tsp ginger, fresh and chopped or 1 tsp ginger powder 1 tbsp corn flour 3 tbsp soy sauce Salt and pepper

1. Cut onion into thin strips. In a skillet, heat 1 tbsp oil. Add onion, green pepper, carrot and ginger and stir-fry until crispy tender. Set aside to cool. 2. Heat oven to high heat (210-220 C). 3. Place each chicken breast between 2 pieces of plastic wrap and pound with mallet until very thin. Season chicken slices with salt and pepper. 4. Put 2 tbsp of vegetable mix on one end of each chicken breast and roll up. Close ends with toothpicks and place in a medium baking dish. Cover chicken tops with remaining oil. 5. Put pan in oven and cook for 15 minutes until golden brown. Turn chicken rolls and cook for another 15 minutes. You can add more oil if needed. 6. Dissolve corn flour in orange juice and soy sauce and stir well. In a saucepan add dissolved mixture and heat over medium heat for 3-5 minutes, stirring constantly, until smooth and slightly thick. 7. Place chicken rolls on a platter and top with soy and orange sauce. You may garnish with shredded carrots and green pepper.