Orange Chicken over Rice

By exdircomp

instead of frying the chicken in oil I did oven fried chicken using the egg mixture in recipe & panko bread crumbs for the crunch taste just like fried chicken but healthier (bake on 425 for 20-25 mins

Ingredients

• Ingredients
• Vegetable oil, for frying
• 4 boneless skinless chicken breasts
• 2 eggs
• 2 teaspoons cayenne pepper
• Salt and freshly ground black pepper
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 orange, zested
• 1 1/2 cups orange juice
• 1/3 cup dark brown sugar
• 6 tablespoons butter
• 2 teaspoons hot pepper flakes
• 1 1/2 tablespoons Worcestershire sauce
• Rice, recipe follows
• 2 tablespoons vegetable oil 2 cloves garlic, minced 1 cup white rice, rinsed
• 2 cups chicken broth
• 1/4 cup slightly crushed peanuts or almonds
• 2 scallions, chopped
• little corn
• little green beans sliced on diaganol
• little brocolini chopped
• Salt and freshly ground black pepper

Preparation

Step 1

Directions


Line a sheet tray with a wire cooling rack. Slice chicken into 2-inch pieces. In a large bowl, whisk together eggs, cayenne, salt and black pepper to taste. In a paper bag, shake together salt, pepper, flour and cornstarch. Dip the chicken in batches, first in egg mixture, then in the flour mixture and shake to coat. Set on a wire rack and let sit 10 minutes. While chicken is resting, prepare sauce. In a large straight sided saute pan combine orange zest, orange juice, brown sugar, butter, hot pepper flakes and Worcestershire sauce. Stir, bring to a boil, then reduce heat and simmer until thickened, 5 to 8 minutes. Carefully place chicken in hot oil and fry until golden and crispy, 5 to 8 minutes. Transfer to the saute pan with the sauce and toss until evenly coated. Remove to a serving platter and serve on Stormy Rice.
Inactive Prep Time: 5 minutes

Rice:

In a medium saucepan, heat oil over medium-high heat. Add garlicand vegetables slightly saute add rice and saute 4 minutes, stirring, so that the rice toasts and the garlic cooks. Add the chicken broth to the rice mixture, bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes. Remove from heat and let sit covered another 5 minutes. Stir in the peanuts, scallions, and salt and pepper, to taste. Rice can be made 1 day ahead, then warmed and combined with other ingredients before serving.