Asian Orange Chicken with Jasmine Rice

Ingredients

• 1 pound chicken breast, cut into bite-sized pieces
• 1 cup cornstarch
• 1 cup all-purpose flour
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 1 cup jasmine rice
• 2 cups water

• 1 cup fresh orange juice, from about 2 oranges
• 1 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 tablespoon cornstarch, mixed with 2 tablespoons water

1. 01
   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. 02
   In a bowl, toss the chicken pieces with soy sauce, then coat in a mixture of cornstarch and flour, shaking off the excess.
3. 03
   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. 04
   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. 05
   Stir in the cornstarch slurry and cook until the sauce has thickened, about 2 minutes.
6. 06
   Add the cooked chicken to the sauce, tossing to coat evenly. Cook for another 2-3 minutes to heat through.
7. 07
   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.