Ingredients
Fried Rice
2 Cups cooked long grain rice (Prepare according to package directions)
2 eggs, beaten
3 Tablespoons butter, split use
1 Cup frozen peas and carrots, thawed
¼ Cup yellow or white onion, diced
2 Tablespoons soy sauce
¼ teaspoon sesame oil (or more to taste)
⅛ teaspoon ground pepper
⅛ teaspoon salt (or to taste)
1 green onion, diced
Chicken Marinade
1 to 1-1/2 pounds boneless skinless chicken breast or tender strips
1 Tablespoon vegetable oil
½ teaspoon salt
1 egg, beaten
½ cup cornstarch (to be used later) (Do not add in to the marinade)
Orange Sauce
2 Tablespoons fresh grated orange zest (from 1 orange)
1 cup orange juice
4 Tablespoons rice vinegar
2 Tablespoons soy sauce
2 Tablespoons white cooking wine
2 Tablespoons brown sugar
2 Tablespoons corn starch
1 teaspoon salt
½ teaspoon sesame oil
¼ teaspoon crushed red pepper
1 clove garlic
¼ teaspoon ground ginger
Stir Fry
½ to ⅔ cup vegetable oil for frying
3 green onions, diced
3 cloves minced garlic
2 teaspoons toasted sesame seeds (optional)
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Instructions
Fried Rice
Prepare enough long cooking rice as directed on package to yield 2 cups of cooked rice. (It can be prepared earlier in the day). Measure out 2 cups cooked rice into a large bowl and set aside.
In a skillet frying pan, scramble the eggs with 1 Tablespoon of butter. After the eggs are cooked hard, chop them into small size bits with a knife or spatula.
Stir the chopped eggs into the bowl of cooked rice. Add in the thawed peas and carrots and the diced yellow onion.
Melt 2 Tablespoons of butter into a large deep skillet.
Once sizzling, add the rice mixture to the skillet. Sauté the rice mixture for 2 minutes.
Sprinkle the soy sauce and sesame oil evenly over the rice.
Saute the mixture for about 8 minutes, being sure to stir and turn frequently using a spatula until it is lightly browned.
Remove from heat and season with salt and pepper to taste.
Place in a large serving bowl and garnish with the diced green onion.
Chicken Marinade
Cut chicken into small 1 inch pieces and place in a glass bowl.
Add in the vegetable oil, salt, and beaten egg.
Mix together until all the pieces are coated. Cover, set aside, and let marinate 15-20 minutes.
Orange Sauce
Zest 2-3 Tablespoons of orange peel. In a medium saucepan combine all sauce ingredients and stir together. Bring to a boil over medium heat and stir constantly until thickened.
Toasted Sesame Seeds
Place 2 teaspoons of raw sesame seeds in a small frying pan with 1 teaspoon butter. Cook over medium heat until toasted, approximately 3-4 minutes. Remove from heat, cool, and set aside.
Cooking the Chicken
Add the ½ cup cornstarch to the bowl of marinated chicken. Stir to coat evenly so all pieces are coated.
Heat oil in a large heavy duty skillet until a few drops of water bead off of it (approx. 350 degrees F.)
Add the chicken a few pieces at a time forming a single layer of chicken in the pan. Use tongs to keep separated. Cook the chicken on the first side until golden, about 3 minutes. Flip and brown the other side, 2-3 minutes longer. Transfer the cooked chicken to a big plate.
Stir Fry and Sauce
Remove the skillet from the stove and let cool down 2-3 minutes.
Place the pan back on the heat along with 1-2 Tablespoons of the remaining oil from frying the chicken. If you don't have enough oil in the pan, add more vegetable oil to make 1-2 Tablespoons.
Add the diced green onion and minced garlic. Cook for 1-2 minutes to release its fragrance.
Pour the orange sauce into the frying pan. Let it warm up 1-2 minutes.
Add the chicken pieces back in to the pan and stir to coat with the orange sauce. Add in the toasted sesame seeds and stir together.
Transfer to a serving bowl and serve over the hot fried rice.
