ORANGE CHICKEN AND RICE - REMADE

Steps:

• 1. In a medium saucepan, add water, the juice of two oranges and lemons, rice vinegar, and soy sauce. Place on med-high heat. Add the zest of 2 oranges, brown sugar, ginger, garlic, green onion, and red pepper flakes. Bring this mixture to a boil. Remove from heat and let this cool for about 10-15 minutes.
• 2. While this is cooling, remove any fat from chicken breasts. Cut into small bite-size pieces. Place in a large bowl.
• 3. When the mixture is cooled, add one cup to the chicken and mix so that all of the chicken is coated. Reserve the remaining mixture for later. Refrigerate for 1-2 hours.
• 4. Place chicken and marinade in large skillet/frying pan and cook until no longer pink. (If you have a lot of juice remaining drain it off.) Add the reserved sauce to chicken and cook for about 5-7 minutes over med-high heat.
• 5. In a small bowl, add water and corn starch. Mix together. Add to chicken, stirring constantly. This should thicken up quickly.
• 6. (This is for Minute Rice, if you use a different kind, use the directions on your package) Add 3 cups of water, 2-3 chicken bouillons, and 2 Tbsp oil to water and bring to a boil. Add 4 cups of the brown rice, bring back to boil, and cover. Reduce heat to low and simmer for 5 minutes.
• 7. While this is cooking, scramble up the 2 eggs.
• 8. Once the rice is done, add the soy sauce, chopped green onions, and the cooked eggs. Taste and then add salt if needed. Try it and tell me if this isn't better than takeout! lol. Hope you enjoy.