- 1 Lb Chicken Breast (or boneless thighs)
- 1 Tbsp Vegetable Oil (or sesame oil)
- 1 Egg
- 1 Tsp Soy Sauce (substitute: coconut aminos)
- 1 Tbsp Orange Juice
- Salt + Pepper, to taste
- 1/2 Cup Corn Starch
- Vegetable Oil - Enough to coat bottom of skillet
- 1 Tbsp Garlic, minced
- 1/2 Cup Orange Juice
- 2 Tbsp Apple Cider Vinegar (substitute: rice vinegar)
- 2 Tbsp Corn Starch
- 1 Tbsp Soy Sauce
- 1 Tbsp Honey
- 2-3 Tbsp Orange Zest (1 orange= 2-3 tbsp) (add less or more depending on taste preference)
- 3 Green onions, chopped
- Sesame Seeds
- Red Pepper Flakes
- Orange Zest
- Large Skillet
- Large Mixing Bowl or Resealable Plastic Bag- gallon size (to marinate chicken)
- Medium Mixing Bowl (for sauce)
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Cut chicken into bite sized pieces and add to mixing bowl or resealable plastic bag.
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Add ingredients for marinade and mix with chicken until combined. Let sit for 15-30 minutes. (This is the preferred method, but if you are short on time, skip the sitting time)
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Add 1/2 cup cornstarch to chicken mixture and gently stir until chicken is coated. (Pieces will be sticking together and you can separate during cooking).
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Heat vegetable oil in skillet until hot and slightly smoking. Add chicken and separate pieces with spatula or tongs.
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Cook without moving the chicken until the bottom is golden brown, about 4-5 minutes. Flip to brown the other side, 2-3 minutes. Remove chicken and set aside. Let cool for 2 to 3 minutes.
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While chicken is cooling, add 1 tbsp minced garlic to skillet and let cook 1-2 minutes.
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Add sauce mixture and stir in skillet until it is thickened. This happens quickly so don't step away.
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Once sauce is thickened, add chicken back and stir to coat chicken with sauce.
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Optional: Top with sesame seeds, green onion, red pepper flakes or extra orange zest.
Loved this, made it last night. Added some broccoli. Thank you!