Crispy Orange Chicken & Rice

Ingredients

• Chicken thighs

  meat/protein
  3.2 lb

  $14.40
• Long-grain rice

  pantry
  2.64 cup

  $1.58
• Cornstarch

  pantry
  16 tbsp

  $1.60
• Soy sauce

  pantry
  8 tbsp

  $1.60
• Orange juice

  produce
  2 cup

  $1.00
• Brown sugar

  pantry
  8 tbsp

  $0.80
• Rice vinegar

  pantry
  8 tsp

  $1.60
• Garlic

  produce
  16 cloves

  $1.60
• Ginger

  produce
  8 tsp

  $4.00
• Vegetable oil

  pantry
  8 tbsp

  $1.60

Instructions

1. 1

   Start rice in rice cooker.

2. 2

   Cube chicken, toss with cornstarch and salt. Pan-fry in oil until crisp.

3. 3

   Whisk OJ, soy, brown sugar, vinegar, garlic, ginger.

4. 4

   Pour sauce in pan, simmer 2 min until syrupy. Toss chicken to coat.

5. 5

   Serve over rice, top with scallions and sesame.

Prep Timeline

Firehouse Notes

• Cornstarch coating = the crunch.
• Add sauce at the very end so chicken stays crisp.