Ingredients

The following ingredients have 4 Servings
  • 2 large eggs (beaten)
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 boneless, skinless chicken breasts (cut into 1-inch pieces)
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons white or rice vinegar
  • 1 medium orange (juiced and zested)
  • 2 cloves garlic (minced)
  • 1 tablespoon cornstarch
  • 4 tablespoons olive oil or avocado oil
  • 1/4 cup sliced green onions for garnish (optional)
  • 1 tablespoon orange zest for garnish (optional)

Instruction

  • In a medium bowl, combine the egg, 3 tablespoons cornstarch, salt and pepper. Mix well. Add the chicken and toss until each piece is fully coated. Set aside.
  • In a separate medium bowl, combine the soy sauce, brown sugar, vinegar, orange juice and zest, garlic and 1 tablespoon cornstarch. Whisk until cornstarch has dissolved.
  • Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer (do this in multiple batches, if needed) and cook for 2 minutes per side, or until browned. Transfer the chicken to a paper towel lined plate and cover.
  • Once all of the chicken is cooked, add it back to the skillet, along with the orange sauce. Cook over medium heat until the chicken pieces are fully cooked through, 5-7 minutes.
  • Serve immediately over white rice. Top with green onions and orange zest.