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

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

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