3 pounds boneless, skinless, chicken breasts, cut into 1-inch chunks
½ cup cornstarch
2 teaspoons minced garlic
2 teaspoons minced ginger
1 teaspoon red pepper flakes
¾ cup water
¼ cup soy sauce
½ cup brown sugar
1/3 cup white or rice wine vinegar
1 orange, zested
2 tablespoons orange juice
Canola oil, for the griddle
In a large mixing bowl, combine the chicken and cornstarch. Toss until the chicken is well-coated.
In a separate mixing bowl, combine all the remaining ingredients except the oil. Whisk until well incorporated.
Preheat the Blackstone griddle to medium-high heat. Add a thin layer of oil and the chicken. Cook for 6 minutes or until the chicken is fully cooked. Toss the chicken frequently using spatulas to ensure all the sides are seared.
Add half of the sauce to the chicken, stir continuously until the sauce is thickened and coats the chicken. Add the remaining sauce and stir while it reduces. The sauce should be thick and sticky, fully coating the chicken.
Serve and Enjoy