Ingredients: 

• 2 pounds boneless, skinless chicken thighs, fat trimmed
• 2 eggs
• ½ cup cornstarch
• 6 cups cooked rice
• 6 cups steamed broccoli
• Optional garnishes: sesame seeds, green onions

For the Sauce:

• 1 cup Tropicana orange juice
• 1⁄3 cup reduced-sodium sauce
• ¼ cup honey
• 2 tablespoons rice vinegar
• 1 teaspoon cornstarch
• 2 teaspoons canola or avocado oil
• 1 tablespoon grated fresh ginger
• 1 cloves garlic, grated or finely minced

Directions:

1. Cut chicken thighs into bite-sized pieces and set aside. Whisk eggs in a small bowl and place cornstarch in a separate bowl.
2. Coat chicken pieces in egg, followed by cornstarch; repeat with all the pieces of chicken.
3. Once the chicken pieces are coated, spray the air fryer basket with cooking spray and add in pieces of chicken (you will likely have to make 2 batches, depending on the size of the air fryer).
4. Spray the tops of the chicken pieces with cooking spray and cook at 400-degrees for 10 to 12 minutes, or until pieces are golden brown and the chicken reaches an internal temperate of 165-degrees F.
5. While the chicken is cooking, prepare the sauce. In a small bowl or measuring cup, whisk orange juice, soy sauce, honey, rice vinegar and cornstarch until well combined; set aside.
6. Heat oil in a large nonstick skillet over medium heat, add garlic and ginger and sauté until fragrant, about 1 to 2 minutes; stir in orange juice mixture.
7. Bring mixture to a boil and simmer until thicken, about 8 to 10 min.
8. Add cooked chicken to sauce and toss well to coat the chicken completely in the sauce.
9. Serve chicken in bowls with rice and broccoli.; top with sesame cheese and scallions, if desired.