Orange Chicken with Fried Rice

_{Step 1/4}

Prepare the Chicken

• 150g Diced Chicken Breast
• 2 tsp Cornstarch
• 2 tsp Olive Oil

Season diced chicken peices with salt, pepper, and cornstarch. Heat avocado oil in a pan over medium-high heat. Add the chicken pieces to the pan and cook for about 5-7 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken and set aside.

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Make the Orange Sauce

• 1 tsp Ginger and Garlic Paste
• 1 tbsp Soy Sauce
• 1 tbsp Orange Juice
• 1 tsp Orange Zest
• 1 tsp Honey
• 1 tsp Rice Vinegar
• 1 tsp Cornstarch
• 1 tsp Water

In the same pan, add the minced garlic and ginger. Sauté for about 1 minute until fragrant. Add the soy sauce, orange juice, orange zest, honey, and rice vinegar. Stir to combine. Bring the mixture to a simmer and cook for about 2-3 minutes. Make a cornstarch slurry by mixing equal parts cornstarch with cold water. Add the cornstarch slurry to the sauce, stirring constantly until the sauce thickens, a few minutes. Return the cooked chicken to the pan, tossing to coat the chicken evenly with the sauce. Cook for an additional 1-2 minutes to ensure the chicken is heated through.

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Prepare the Fried Rice

• 1 tsp Olive Oil
• 1/2 Small Carrot
• 50g Peans and Corn
• 1 Garlic Clove
• 1 Egg
• 50g Cooked Rice
• 1 tbsp Soy Sauce

Heat avocado oil in another pan over medium-high heat. Add the diced carrot and cook for 2-3 minutes until slightly softened. Add the peas, corn, and minced garlic. Cook for another 2 minutes. Push the vegetables to one side of the pan and add the beaten egg to the other side. Scramble the egg until fully cooked, then mix with the vegetables. Add the cooked rice to the pan. Stir to combine everything and cook for another 2-3 minutes until heated through. Stir in soy sauce and mix well.

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Serve

Plate the fried rice and top with the orange chicken. Garnish with additional green onion and red pepper flakes if desired. Serve hot and enjoy!