Orange Chicken with Rice

Instructions

1. 1

   Start the rice according to the package.

2. 2

   Cut the chicken into 1-inch pieces. Toss with the beaten egg and a pinch of salt, then toss in all but 1 tbsp of the cornstarch until coated.

3. 3

   Heat the oil in a large skillet over medium-high heat and fry the chicken in two batches, 5-6 minutes per batch, turning until golden and cooked through. Drain on paper towels.

4. 4

   Whisk the orange juice, zest of the orange, soy sauce, brown sugar, vinegar, grated garlic, and the reserved 1 tbsp cornstarch.

5. 5

   Wipe out most of the oil, pour the sauce into the skillet, and simmer 2 minutes until glossy and thick.

6. 6

   Toss the chicken in the sauce and serve over rice. Add steamed broccoli on the side if you like.