Ingredients
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1 cup orange juice (fresh squeezed or Simply Orange brand)
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3/8 cup brown sugar
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2 tablespoons low sodium soy sauce
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1 tablespoon rice vinegar
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1 tablespoon cornstarch
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1 tablespoon freshly grated orange zest (I use the zest from 1 large orange. Do not use dried zest.)
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2 lbs boneless skinless chicken breasts (cut into bite-sized pieces)
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2 egg whites (you can use 1 whole egg but the batter won't be as light)
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1 tablespoon water
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3/4 cup cornstarch
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3/4 teaspoon salt
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3/4 teaspoon ground black pepper
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vegetable oil
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3 -4 garlic cloves, minced
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1 teaspoon freshly minced ginger
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3/8 cup flour
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1 tablespoon vegetable oil
Instructions
- Orange Sauce:
- In small bowl, combine orange juice, brown sugar, soy sauce, rice wine, cornstarch and orange zest. Set aside.
- Chicken:
- In a small bowl, whisk together the egg whites and water. Stir in chicken pieces.
- In a pie plate, stir together cornstarch, flour, salt and pepper with a fork or clean whisk.
- Taking a few pieces of chicken at a time, dip chicken into the flour mixture.
- In a large skillet, add vegetable oil to cover pan to a 1/2-inch depth. Heat skillet over medium to medium-high heat. Brown chicken, a few pieces at a time. Remove chicken and allow to drain on paper-towel lined plate or rack. Continue until all chicken is browned. (Note: You may need to adjust heat up or down to maintain oil temperature as you cook.) Set aside.
- Stir-fry:
- In a separate skillet or wok, heat 1-2 tablespoons oil over medium-high heat. Add garlic and ginger and stir until fragrant (just a few seconds). Stir in green onions, red pepper flakes, and peas.
- Add orange sauce and stir until thickened.
- Stir in chicken and simmer until evenly coated and heated through.
- Serve over steamed rice.