Spicy Orange Chicken
1 cup flour
½ cup Argo® Cornstarch
1 lb. Tyson Fresh Chicken Breasts, cubed
1 cup orange juice
1 tablespoon Hoisin sauce
3 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons brown sugar
1 teaspoon-1 tablespoon hot chili sauce
2 teaspoons Argo® Cornstarch
4 cups cooked brown rice
2 tablespoons sesame oil
1 tablespoon garlic
2 tablespoons soy sauce
1 carrot, diced
2 tablespoons green onion, chopped
1 tablespoon sesame seeds, garnish
Sliced green onion tops, garnish
•Combine flour and Argo® Cornstarch together in a medium bowl.
•Coat the Tyson® Fresh Chicken Breasts thoroughly, shaking off any excess; place in fryer and cook until done.
•While chicken is frying, stir together orange juice, Hoisin sauce, soy sauce, ginger, garlic, mirin, brown sugar, chili sauce and cornstarch until smooth. Pour mixture into a small sauce pan over medium high heat, stirring constantly until thick and opaque.
•Make rice by heating sesame oil in a skillet over high heat. Add egg and scramble with garlic, carrots and green onion. Add rice and soy sauce and cook until hot.
•Remove chicken from fryer and coat with sauce mixture.
•Serve over hot rice, and top with sesame seeds and green onion for seasoning.
Chicken must be cooked to an internal temperature of 170 degrees and 180 degrees for bone in raw chicken products.
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