This is one of my favorite meals. It's simple to make and a great alternative to the sugar filled restaurant style that does not leave me feeling my best (although its fun to enjoy from time to time).
Ingredients:
1 pound chicken breast
2 eggs
1/2 cup flour (I use a gluten free cup-for-cup substitute)
1/4 teaspoon baking powder
1/2 cup cornstarch divided in half
2 oranges
2 tablespoons minced garlic
2 tablespoons honey
2 tablespoons sriracha
6 tablespoons liquid aminos or soy sauce
2 tablespoons Worcestershire sauce
3 cups cooked rice
Directions:
Cut chicken into bite sized cubes.
In a mixing bowl, combine baking powder. 1/4 cup cornstarch, and flour. whisk to combine. Set aside.
In a separate, large bowl, beat both eggs.
Add cubed chicken to beaten eggs, gently mix until the chicken is coated.
One piece of chicken at a time, dredge in the flour mixture until fully coated, repeat with all of your chicken.
Heat in a large, oiled frying pan over medium heat.
Add chicken to frying pan. let each piece brown before flipping. The more you crisp the outside of each piece, the better it will be.
Cook chicken until each piece reaches an internal temperature of 165 degrees
Remove from heat.
In a saucepan, combine zest and juice of both oranges.
Add 1 cup of water, Worcestershire sauce, honey liquid aminos/soy sauce, garlic, and sriracha.
Place sauce over medium heat and bring to a boil.
In a separate bowl, combine 1/4 cup cornstarch with 1/2 cup water. Whisk until smooth.
Add cornstarch and water mixture to orange sauce.
Stir continually over heat until the sauce resumes boiling and thickens.
Pour sauce over cooked chicken.
Gently stir until chicken is fully coated.
Serve over rice.
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