Ingredients

The following ingredients have 4 Servings
  • 2 boneless and skinless chicken breasts (sliced into thin strips)
  • 1 cup vegetable oil
  • 4 tablespoons cornstarch (divided)
  • 1/3 cup lite soy sauce
  • 1/4 cup brown sugar (packed)
  • 3 tablespoons freshly squeezed orange juice
  • 2 tablespoons rice vinegar
  • 6 garlic cloves (minced)
  • 2 1/2– 3 tablespoons freshly grated ginger
  • 2 teaspoons sesame oil
  • 1 teaspoon sesame seeds
  • Fresh green onion (chopped)
  • 1 green onion (thinly sliced)

Instruction

  • Heat peanut oil over medium heat in a large deep pot or Dutch oven.
  • In a large bowl, combine chicken strips with 2 tablespoons cornstarch, toss to coat and let the chicken absorb the cornstarch for 5 minutes.
  • When ready to fry the chicken, add the remaining 2 tablespoons cornstarch and toss well so its evenly distributed over the chicken.
  • Line a large plate with paper towels, set aside.
  • Cook chicken until golden and crisp, stirring often, about 5-6 minutes. Transfer to the prepared paper towel-lined plate.
  • In a medium saucepan over medium high heat, combine soy sauce, brown sugar, orange juice, rice vinegar, garlic, ginger, and sesame oil and cook until slightly thickened, for about 1-2 minutes. Stir sauce during the cooking.
  • When the chicken is ready, add it to the saucepan with the ginger sauce, gently toss to combine and cook for 1 minute.
  • Serve immediately over rice, garnished with sesame seeds and chopped green onions.