Asian Orange Chicken with Jasmine Rice

Ingredients

Instructions

1. 1 Rinse the jasmine rice under cold water until the water runs clear. Combine with 2 cups of water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 10 minutes.
2. 2 In a bowl, toss the chicken pieces with soy sauce, then coat in a mixture of cornstarch and flour, shaking off the excess.
3. 3 Heat the vegetable oil in a large skillet over medium-high heat. Cook the chicken in batches until golden and cooked through, about 5-7 minutes per batch. Remove and set aside.
4. 4 In a separate saucepan, combine orange juice, honey, soy sauce, rice vinegar, grated ginger, and minced garlic. Bring to a simmer over medium heat.
5. 5 Stir in the cornstarch slurry and cook until the sauce has thickened, about 2 minutes.
6. 6 Add the cooked chicken to the sauce, tossing to coat evenly. Cook for another 2-3 minutes to heat through.
7. 7 Fluff the jasmine rice with a fork and serve the orange chicken over the rice. Garnish with sliced green onions or sesame seeds if desired.