Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large egg
  • 2 tbsp cornstarch (cornflour in the UK)
  • 1 tbsp soy sauce (low sodium preferred)
  • 1/2 tsp ground ginger
  • 1/4 tsp garlic powder
  • Salt and pepper to taste
  • 2 tbsp olive oil (or avocado oil)
  • 1 cup (240ml) freshly squeezed orange juice (about 4 oranges)
  • 1/4 cup (60ml) rice vinegar
  • 2 tbsp soy sauce (low sodium preferred)
  • 2 tbsp honey (or maple syrup for vegan option)
  • 1 tbsp orange zest (from one orange)
  • 1 tbsp grated ginger
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes (adjust to taste)
  • 2 tsp cornstarch (cornflour)
  • 2 tbsp water
  • Sesame seeds (optional)
  • Chopped green onions (spring onions) (optional)

Instructions:

  1. In a large bowl, whisk together the egg, cornstarch, soy sauce, ginger, garlic powder, salt, and pepper. Add the chicken and toss to coat evenly. Cover and refrigerate for at least 30 minutes.
  2. In a small bowl, whisk together the orange juice, rice vinegar, soy sauce, honey (or maple syrup), orange zest, grated ginger, minced garlic, and red pepper flakes. Set aside.
  3. In another small bowl, whisk together cornstarch and water until smooth. This will thicken the sauce.
  4. Heat the olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer (cook in batches if necessary to avoid overcrowding). Cook, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove the chicken from the skillet and set aside.
  5. Pour the orange sauce mixture into the skillet. Bring to a simmer over medium heat, scraping up any browned bits from the bottom of the pan.
  6. Slowly whisk in the cornstarch slurry and continue to simmer, stirring constantly, until the sauce thickens to your desired consistency (about 1-2 minutes).
  7. Add the cooked chicken back to the skillet and toss to coat evenly with the orange sauce. Cook for another minute or two to heat through.
  8. Sprinkle with sesame seeds and chopped green onions before serving.