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Ingredients
- 1 lb chicken breast, cubed
- 1 tbsp low sodium soy sauce
- 2 tbsp cornstarch
- 3 tbsp plain breadcrumbs
- 1 tbsp oil
- 2 cloves garlic, minced
- 2 tsp fresh ginger
- 1 cup orange juice
- 1 tbsp orange zest
- ¼ cup honey
- ¼ cup low sodium soy sauce
- 1 tbsp rice vinegar
- 2-3 tsp sriracha
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
Marinate: Place cubed chicken in a bowl with soy sauce and let marinate for 15 minutes
Prep: Preheat air fryer to 380°F / 193°C
Coat: Toss marinated chicken first in cornstarch, then in breadcrumbs until evenly coated
Cook: Air fry chicken in a single layer for 10-14 minutes, flipping halfway through, until fully cooked
Sauce Base: In a pot, sauté minced garlic in oil until golden
Make Sauce: Add remaining sauce ingredients except cornstarch and water. Bring to a simmer
Thicken: Combine cornstarch and water, whisk into simmering sauce until thickened. Remove from heat
Combine: Let chicken cool briefly, then toss with about 2/3 of the sauce
Serve: Plate with steamed broccoli and rice if desired, serving extra sauce on the side
Note: If using regular soy sauce instead of low-sodium, reduce amount to 3 tbsp
