Wash the chicken breasts and pat them dry.

Cut the chicken breast into strips.

Season with salt and pepper and place in a casserole dish. Set aside.

Wash, zest, and juice one of the oranges.

Peel and fillet the remaining 2 oranges. Set the filets aside.

Peel and mince the garlic cloves

Peel and chop the onions into small pieces.

Mix the zest, ginger, garlic, and onion in a bowl. Remove half of it and set aside.

Add the other half to the orange juice and pour over the chicken breast strips. Toss to coat evenly.

Cover the casserole dish with plastic wrap and refrigerate for 3 hours.

Peel the parsnips and chop them into coins.

Heat 1 tablespoon of canola oil in a large pot. Add the chopped parsnips and toss to coat.

Stir fry the parsnips until they begin to soften.

Stir in the remaining zest, ginger, garlic, and onion mixture.

Add the chicken broth to the pan.

Remove the chicken from the fridge and pour off the juice from the casserole dish into the pot with the parsnips.

Bring the mixture to a boil. Reduce the heat. Simmer for 20 minutes.

In a separate skillet, heat the remaining tablespoon of canola oil.

Add the chicken and the marinade mixture.

Pan-fry the chicken on all sides.

Add the cooked chicken to the parsnip mixture.

Toss with the orange filets and serve.