ORANGE CHICKEN

INGREDIENTS

• 1 lb chicken thighs, cut into 1 inch pieces

• 1/2 cup + 2 tsp cornstarch (divided)

• 1 egg

• 2 tbsp rice vinegar

• 1/4 cup water

• 2 tsp sesame oil

• 1/4 cup liquid aminos

• 1/2 cup + 1 tbsp stevia

• 1/2 cup white vinegar

• 1/3 cup orange juice

• 2 tsp ginger paste

• 1 tsp garlic, chopped

• 1/2 tsp red chili flakes (or more to taste)

• 1 tbsp avocado oil

DIRECTIONS

1. In a mixing bowl, combine chicken thighs, 1/2 cup cornstarch and 1 egg. Mix until chicken is fully coated and set aside.

2. In a saucepan over medium heat, add 2 tsp cornstarch, rice vinegar, water, sesame oil, liquid aminos, white vinegar, stevia, orange juice, ginger, garlic and red chili flakes. Mix together and bring to a boil. Once boiling, reduce heat to low and cook for 1-2 minutes until sauce begins to thicken. Remove from heat and set aside.

3. In a large skillet over medium high heat, add 1 tbsp of avocado oil. Once oil is hot, add chicken pieces individually to the pan so they are not stuck together. Cook chicken 3 minutes and then flip and cook another 3 minutes, or until chicken is golden brown and fully cooked through.

4. Add orange sauce to chicken and mix together until chicken is fully coated. Cook for another 2 minutes.