About an hour before you begin cooking, cut and season the meat. Toss the chicken pieces in the corn starch and seasonings until they are fully coated. Put the chicken in fridge for at least a half hour to let it soak up the corn starch.
Once you are ready to cook, cut the onions and thinly slice the carrots (I like to use a mandolin). Then peal and shred or thinly dice the ginger.
Add these ingredient to a pan and begin sauteing over medium heat.
Finish chopping the peppers and garlic (if using fresh), and zest the oranges.
Add the peppers, orange zest, and garlic to the pan and continue cooking.
Place the chicken in a single layer in the air fryer and cook for 10 minutes at 350° F. Reserve any extra corn starch to add to the sauce.
Juice the oranges. Add the juice, soy sauce, sugar, and water or broth to the pan and bring to a boil. Once the vegetables cook through, add any leftover corn starch, let thicken, then lower the heat.
Once the chicken is cooked through and golden brown, put it directly into the boiling sauce and let simmer for a minute to cook out any dry cornstarch flavor.
Serve over rice or along with your favorite Asian side dish.
