Orange Chicken

• servings: 2 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

Vegetable or canola oil for frying (enough so that the chicken is almost fully covered in your pan)

3 chicken breasts or thighs (cubed into bite sized pieces)

2 eggs

1 tbsp olive oil

Salt and pepper

1/2 cup cornstarch

1/4 cup flour

1/4 cup soy sauce

1/4 cup brown sugar

1 orange (juiced, medium size)

1/2 orange (zest, or more if you like more)

4 garlic (chopped fine)

1 inch piece ginger (chopped fine)

2 tbsp white vinegar

2 tbsp rice wine vinegar

1 tbsp cornstarch

2 tbsp honey

1 tbsp olive oil

1 tsp sesame oil

1/4 tsp chilli flakes

Sesame seeds (optional)

Green onions (optional)

Directions

Start by:

Cooking your rice according to the package instructions.

Cube chicken into bite sized pieces and season lightly with salt and pepper and set aside.

Marinade:

Add your eggs, olive oil and pinch of salt and pepper to a medium size bowl and mix. Set aside.

To a separate bowl add your cornstarch and flour. Mix well and set aside.

Add your cubed chicken pieces to the egg mixture and let marinade while you prepare your sauce.

Combine all sauce ingredients in a small bowl and whisk together well.

Take each piece of chicken out separately, or you can do a couple at a time, and add to your flour/cornstarch mixture and coat evenly shaking off any excess powder. Repeat.

To a large pan add your oil and once hot, add your chicken and fry on med/high heat for 3-4 minutes or until cooked through. You may need to work in batches to avoid chicken from crowding the pan.

Remove the chicken and let cool on a wire rack for a few minutes.

To a large frying pan, add your sauce mixture and bring to a simmer. Once thickened, add your chicken, toss to combine.

Serve with rice and top with green onions and sesame seeds.