Cut chicken thighs into bite-sized chunks, dust with seasoned flour and fry quickly until browned all over. Drain and set aside.
Cut onions vertically into thin crescents, finely chop a clove of garlic and 3-4 cm of ginger, and fry these together for 2-3 minutes,
then return the chicken to the pan, together with a small glass of fresh orange juice and a Tbs light soy sauce. Simmer for about 10 minutes,
until the chicken is fully cooked and the sauce thickened, then add segmented oranges (carefully cutting between the membranes with a sharp knife)
and sliced spring onions. Reheat and serve alongside rice and steamed snow peas.