- 2 eggs
- 3 tablespoons cornstarch
- 2 pounds of boneless chicken breast or thighs
- Olive oil
- 1 tablespoon Jack's Blend
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 1/2-2/3 cup orange juice
Whisk together eggs and 2 tablespoons of the cornstarch in a bowl. Cut chicken into small cubes and let rest in egg mixture for 7-10 minutes. Transfer chicken into heated olive oil in a cast iron skillet and turn chicken on all sides. Remove chicken to paper towels to absorb excess oil. Return to the skillet for 1-2 minutes. Remove and cover.
You may deep fry if you wish, but to keep this healthier, we cooked this in a thin layer of olive oil.
In a small sauce pot, whisk together the Jack's Blend, soy sauce, brown sugar, and orange juice. Keep heat consistent until the mixture starts to thicken and reduce.
In a small bowl, whisk together the remaining tablespoon of cornstarch and a 1/4 cup water and add small amounts of the cornstarch slurry to the orange sauce. Mix in and thicken for about a minute.
Toss the cooked chicken with the orange sauce.
You may make the sauce in advance and store it in the fridge for keeping. We also recommend fresh orange juice as it really impacts the flavor, but any good quality juice will do the trick.