Chicken:

• 4 boneless organic chicken breasts cut into bite size pieces
• 2-3 organic eggs, whisked
• 1/3 cup corn starch
• 1/3 cup gluten free flour
• Sea salt
• ORGANIC (if not organic, it’s GMO!) canola oil for frying
• Green onion for topping: optional

Orange sauce:

• 1 cup fresh orange juice
• ½ cup VT maple syrup
• 2 Tbsp vinegar
• 2 Tbsp tamari (gluten-free soy sauce)
• ¼ tsp ginger powder
• ½ tsp. garlic powder
• ½ tsp. red chili flakes
• 1 Tbsp cornstarch

Instructions

1. Make orange sauce: combine orange juice, syrup, vinegar, tamari, ginger, garlic and red chili flakes into pot and heat for 3 mins.
2. In small bowl, whisk 1 tbsp cornstarch with 2 tbsp water to make a paste then add to orange sauce and whisk.  Continue to cook and whisk 5 mins, until it thickens. Once thickens, remove from heat.
3. Place flour and cornstarch in bowl or plate.  Add salt.
4. Whisk eggs in shallow dish.
5. Heat skillet with oil over medium-high heat.
6. Dip chicken chunks in egg mix, then flour mix.
7. Add chicken to hot skillet cooking in small batches until all chicken is done.
8. Toss chicken into orange sauce.
9. Serve over rice.  Sprinkle green onion on top if desired.