Mama's Asian Chicken and Rice

By CarolM-2

chunks of boneless chicken breast simmer with an Asian-inspired sweet, tangy orange
sauce, and are served over hot cooked rice with a sprinklng of green onions

Ingredients

• 1/3 cup warm water
• 1/4 cup packed brown sugar
• 2 tablespoons orange juice
• 2 tablespoons soy sauce
• 2 tablespoons ketchup
• 1 tablespoon white vinegar
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon Chinese five-spice powder
• I teaspoon grated orange peel
• 2 tablespoons olive oil
• 1 1/2 pounds skinless, boneless chicken
• breast halves, cubed
• 1 cup water
• 1 cup uncooked white rice

Preparation

Step 1

In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes,
five-spice powder and orange peel until the sugar has dissolved and the mixture is well combined.
2. Heat the olive oil in a lg. skillet or wok over medium heat, and cook and stir the chicken until
the outside is golden brown, and the inside is no long pink, 10-12 minutes. Pour the sauce
mixture over the chicken, bring tro a boil, reduce heat to med-low, cover the skillet. Simmer for 30 minutes,
stirring occasionally.

3. While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan, over high heat.
cover, and simmer for 20-25 minutes.

4. whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth,
and stir into the chicken and sauce, a few teaspoons at a iime. Let the chicken and
sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkle
with green onion.