2 pounds Boneless Skinless Chicken Breasts (cut into 1 1/2-inch pieces)
2 Egg Whites
6 tablespoons Corn Starch
3 tablespoons plus 1 tablespoon Vegetable Oil (separated)
1/4 cup Low Sodium Soy Sauce
2 tablespoons Sambal
2 tablespoons Honey
2 tablespoons Orange Juice
1 tablespoon Sesame Oil
2 Garlic cloves (sliced) - I just chopped it
2 tablespoons grated Ginger -- I just chopped this too
- In a large bowl, vigorously whisk together the egg whites and cornstarch. Toss the chicken in the mixture.
In a sauté pan over medium-high heat, heat the vegetable oil. Sauté the chicken pieces, about 3 to 4 minutes per side or until cooked through. Remove from pan and reserve.
Meanwhile, stir together the soy sauce, sambal, honey, orange juice, and sesame oil in a small bowl or measuring cup. Wipe pan clean, add the additional 1 tablespoon vegetable oil. Sauté the garlic and ginger for about a minute, until fragrant, and then add the soy sauce mixture. Once boiling, add the chicken and toss to coat. Check seasoning and serve.* I did double the sauce except doubling the Sambol. It is rather spicy.**I BET YOU ARE WONDERING WHO ONE OUR COOK OFF..... Well, it was a dang tie!! not because Abbey couldn't choose but because my semi-spicy chicken and Mike's sweet orange chicken went perfect together!! I guess it still shows opposites attract :)