Olympic Chicken - cooking recipe

Ingredients

3 Tbsp. olive oil
1 lb. skinless, boneless chicken breast, cut into 1-inch pieces
1 medium onion, chopped
1 garlic clove, minced
1/2 tsp. oregano
1 medium red bell pepper, cut into thin strips
1 medium green bell pepper, cut into thin strips
1 small yellow bell pepper, cut into thin strips
1/4 c. orange juice
1 (8 oz.) can mandarin oranges with their juice

Preparation

In a wok, heat 1 1/2 tablespoons olive oil over high heat until hot, swirling to coat both sides of pan.
Add chicken and stir-fry until cooked through but still juicy, 3 to 4 minutes. Remove to plate.
In same wok, heat remaining 1 1/2 tablespoons oil over high heat.
Add onion, garlic, oregano and bell peppers; stir-fry until soft, 3 to 5 minutes.
Return chicken to wok.
Add orange juice and mandarin oranges and their juice.
Cook until liquid is slightly reduced, 2 to 3 minutes.