Ingredients
- 2 pounds boneless skinless chicken breasts (cut unto small cubes, chicken thighs work also, chicken must NOT be previously frozen thawed, it must be fresh)
- 1/2 cup cornstarch
- 1 teaspoon salt
- Pepper (to taste)
- Canola oil (as needed)
- ORANGE SAUCE
- 1/4 cup tamari (gluten free soy sauce)
- 1/4 cup white vinegar
- 1/4 cup fresh orange juice (drained of any pulp)
- 1/4 cup water
- 1/3 cup brown sugar (or 1/4 cup, packed)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons orange zest
- Green onions, to garnish, optional
How to Make
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Step 1: In a small bowl combine all sauce ingredients; set aside (mix again before adding to the skillet).
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Step 2: Heat oil in a wok over medium-high or high heat or can use a heavy-bottomed skillet.
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Step 3: Combine the 1/2 cup cornstarch in a bowl with salt and pepper.
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Step 4: Place the chicken cubes in a bowl, sprinkle the cornstarch over; using your hands, YES hands!, combine cornstarch with chicken mixing until well combined (about 2 minutes mixing time).
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Step 5: Add the chicken cubes to the hot wok or skillet. Cook, tossing using 2 spatulas until all the chicken is cooked through and golden brown (about 5-7 minutes, cooking time will depend on how large your chicken cubes are).
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Step 6: Once the chicken is cooked through and golden brown remove it from the skillet.
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Step 7: Pour the sauce into the hot skillet and simmer stirring until thickened. Add the chicken back in, and toss to coat with sauce. Simmer 2-3 minutes.
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Step 8: Garnish with some green onions.
We hope you enjoy this recipe!
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