This is such an easy recipe …WITH THE help of a BOTTLE sauce LOL. Perfect for a MONDAY night meal…we paired it with some steam broccoli and sliced up cucumber. Every week…I buy at least 4 packs of cucumber because we eat it almost everyday. Neither with our meals or as a snack…we dip it with hummus or ranch dressing. I made this orange chicken in the morning for the kids school lunch. Took me less then 20 minutes to cook…I did cut the chicken thigh and season it the night before. So all I had to do in the morning is throw it in a ziplock bag with some cornstarch….easy peasy. This meal is super easy to pack also for the kids lunch.
3-5 pieces of SKINLESS and BONELESS chicken breasts or thigh (I like to use thigh)
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
2 cup cornstarch
2 eggs beaten
1 cup canola/vegetable oil
1 cup orange chicken sauce–I used Kikkoman Orange Sauce
chopped green onion
Rinse chicken really well then trim off any fat and extras and then cut into 1 inch cubes, season with salt, pepper, and garlic powder. Place cornstarch in ziplock bag. Crack the eggs in a small bowl and BEAT it and set aside. Place oil in a nonstick skillet over medium heat. Place chicken in ziplock and shake, next take the chicken pieces out of the bag and DIP THEM in the eggs mixture. Then place them in the oil to cook. Cook chicken until browned on both sides about 12 minutes. Once chicken is brown …pour in the orange sauce and mix until all the chicken pieces is nicely coated. Be careful not to let the chicken BURN. Once the chicken is all coated…take off heat and garnish with chopped green onions and serve over rice.