Ingredients:

  • Chicken leg meat (1½” cube)12 oz
  • Kosher salt½ tsp
  • Cornstarchas needed

    •  

  • Vegetable oil1½ Tbl
  • Garlic (mince)1 tsp
  • Ginger (mince)1 tsp
  • Salted black beans (chop)2 Tbl
  • Orange juice2 Tbl
  • Orange zest (optional)½ tsp
  • Shoyu¼ c
  • Kaʻū Orange Sauce½ c
  • Chili flakespinch

    •  

  • Kai choy (blanched and sliced)2 Tbl

 

Procedure:

  • Season chicken, coat with cornstarch, and set aside
  • Heat oil in medium sized teflon pan
  • Brown chicken over medium heat for 2-3 minutes on each side
  • Remove chicken from pan; add garlic, ginger, and black bean and cook for 1 minute
  • Add orange juice through chili flakes and combine well
  • Simmer until proper consistency
  • Add chicken and kai choy; toss well to combine