Place ¼ cup corn starch in a large zipper top bag. Add chicken. Seal bag and shake so all pieces are coated in corn starch. Gently shake off each piece of chicken to remove excess corn starch. Set on a plate and set aside.
¼ Cup Corn Starch
Sauce
Mix zest, juice, vinegar, water, brown sugar, soy sauce, ginger, garlic, chili sauce and 2 Tablespoons cornstarch in a bowl.
1 tablespoons Orange zest, ½ cup Orange juice, 2 tablespoons lemon juice, ¼ Cup Rice Wine Vinegar, 1 Cup Water, 2 tablespoons Brown Sugar, 2 Tablespoons Soy Sauce, 1 teaspoon fresh ginger, 1 Tablespoon sweet red chili sauce, 2 Tablespoons Cornstarch, 3 Cloves Garlic
Cook
In a large, hot saute pan, add 1- 2 tablespoons olive oil. Add just enough pieces of chicken to cover pan. You do not want the pan overcrowded or the pieces won't brown properly.
1-2 Tablespoons Olive oil
Brown each side.
Once all sides are browned, remove from pan. Chicken might not be fully cooked, it will finish cooking in sauce. Continue browning all chicken pieces. Remove all chicken from pan and set aside.
Using the same pan, add sauce to pan over medium heat.
Whisk until sauce comes to a simmer and begins to thicken (3-5 minutes) Add chicken, and any juices from cooked chicken to sauce and continue cooking for 2-3 minutes, until chicken is fully cooked.
Serve hot over rice and garnish with green onions and sesame seeds.
1 teaspoon Sesame seeds, 3 Green onions
Video
Notes
Tips:
Cut chicken into bite size pieces and try to keep pieces cut into similar size
The sauce is designed to be runny. If you'd like a bit thicker, add an additional 2 teaspoons of cornstarch to the sauce before cooking.
Substitutions:
Use turkey breast or boneless chicken thighs
Use all orange juice, in place of the lemon juice
Use a ¼ teaspoon of ground ginger in place of the fresh ginger
Any light oil will work - olive oil, canola or vegetable oil are all good choices