Ingredients
2 lbs chicken breasts, boneless and skinless
1 large egg
2 tsp. salt
1/4 tsp. pepper
1 tbsp. vegetable oil
1/2 cup cornstarch
1 tbsp. add’l cornstarch
1/4 cup all-purpose whole wheat flour
frying oil, we prefer peanut
1 tsp. minced garlic
1 1/2 tsp. orange zest
1 cup orange juice, without pulp
1/2 cup hoisin sauce
1/2 tsp. cayenne pepper
1/4 cup sugar or sugar substitute
salt
pepper
stir-fry veggies
steamed rice
Preparation
Whisk egg, salt, pepper, and 1 tbsp. vegetable oil in a medium bowl.
Cut chicken into 2-inch pieces and add to the egg mixture.
In a separate bowl, mix the cornstarch and whole what flour.
Add to the chicken mixture.
Make sure each piece is coated well by tossing vigorously.
Fry chicken at 375 degrees for 3-4 minutes per batch.
Drain on paper towels and place into an oven on the warm setting.
Mix all the remaining ingredients (except the rice) in a medium saucepan over medium heat.
Bring to a boil and allow to cook for 3 minutes.
Stir constantly.
Pour glaze over cooked chicken and serve on a bed of rice.
