Orange Chicken Freezer Meal

1 kg boneless, chicken breast
2 egg whites
2 tbsp cornflour
½ cup rice bran oil
spring onion, sliced
ORANGE SAUCE:--
½ cup orange juice
¼ cup water
1 tbsp GF soy sauce
1 tbsp raw bush honey
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
¼ tsp sesame oil
1 tsp garlic, minced
1 tsp ginger, puréed or minced
1 tsp cornflour

Dice chicken into bite-sized pieces.
In a medium sized bowl, combine cornflour and egg whites. Stir and add chicken to bowl. Turn to coat chicken until all are well combined.
Add oil to a large frypan over medium-high heat, and when hot, add coated chicken in small batches.
Cook, stirring often, until golden brown - about 3-5 minutes. Drain on a paper towel as you cook remaining batches.
In another small bowl, make the orange sauce by whisking together orange juice, water, soy sauce, honey, SIDS LOW SUGAR RASPBERRY VINEGAR, sesame oil, garlic, ginger, and cornflour.
MAKE IT NOW
In a medium saucepan over medium heat, add orange sauce mix. Bring to a boil, stirring continuously, then reduce heat to low and simmer 1-2 minutes until sauce thickens up. Pour sauce over chicken and serve with chopped spring onions.
FREEZE IT FOR LATER
Place uncooked sauce into labeled 4 litre sized bag. Seal, removing air. Place cooked and cooled chicken into another labeled 4 litre size freezer bag. You can add the sauce bag into this bag to prevent them getting separated. Place in freezer.
REHEATING
Place frozen orange sauce mix into a bowl of hot water to thaw quickly. Preheat oven to 175°C. Place frozen chicken on a baking paper lined baking tray. Bake for 12-15 minutes until chicken is fully heated through. Bring to a boil, stirring continuously, then reduce heat to low and simmer 1-2 minutes until sauce thickens up. Pour sauce over chicken and serve with chopped spring onions.