Ingredients
- 1 large egg white
- Kosher salt to taste
- Black pepper to taste
- 1 ½ lb boneless skinless chicken thighs, cut into small chunks
- 3 tbsp cornstarch
- 2 tbsp canola oil
- Zest of 1 large orange
- 1 cup freshly squeezed orange juice
- ¼ cup chicken broth
- ⅓ cup soy sauce
- 1 tbsp grated garlic
- 1 tbsp grated ginger
- 3 tbsp honey
- 2 tbsp rice vinegar
- ¼ cup thinly sliced green onions
- Garlic green beans, for serving
- Steamed jasmine rice, for serving
For the Garlic Green Beans
- 1 lb green beans, topped and tailed
- Kosher salt
- 2 tbsp butter
- 3 cloves garlic, finely chopped
- ½ tsp sesame oil
Directions
- To a medium-size bowl add egg white, and season with salt and pepper. Whisk until slightly frothy. Add chicken, and stir to coat. Then sprinkle in the cornstarch, and mix to create a light batter around the chicken.
- Add the canola oil to a large wok or frying pan on medium-high heat. Once hot, add the chicken in batches, and fry until golden on the outside, and completely cooked through to the middle, Remove with a slotted spoon, and transfer to a plate.
- To a medium bowl, add the orange zest, orange juice, chicken broth, soy sauce, grated garlic, grated ginger, honey, vinegar, and salt to taste. Whisk to combine.
- Add the sauce to the hot wok and cook for 5-6 minutes until reduced and slightly thickened. Then add in the chicken, and mix to coat in the sauce, cooking further if necessary to reduce the sauce.
- Off the heat scatter in the green onions.
- Serve with garlic green beans, and steamed jasmine rice.
For the Garlic Green Beans
- Bring a large pot of water to a rolling boil and season with 2 tsp of salt. Add the green beans, and cook for 4-5 minutes or until tender but still crisp. Drain.
- To a wok on medium heat, add the butter. Once melted, add the garlic. Saute for 10-15 seconds or until fragrant but not browned.
- Then add the green beans, and increase the heat to high. Season with salt and add the sesame oil. Stir-fry for one minute. Serve immediately.