MAMA’S ASIAN CHICKEN & RICE

MAMA’S ASIAN CHICKEN & RICE


1/3 cup warm water
¼ cup packed brown sugar
2 tbsp. orange juice
2 tbsp. soy sauce
1 tbsp. white vinegar
2 tbsp. ketchup
4 cloves garlic, minced
½ tsp. red pepper flakes
¼ tsp., Chinese five-spice powder
1 tsp. grated orange peel

2 tbsp. olive oil
1 ½ lbs. skinless, boneless chicken breast halves

2 cups water
1 cup uncooked rice

2 tsp. cornstarch
2 tbsp. cold water
Chopped green onions for garnish


In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.

Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10=12 minutes. Pour the sauce mixture over the chicken, bring to a boil, and reduce heat to medium-low and cover the skillet. Simmer for 30 minutes, stirring occasionally.

While the chicken and sauce are simmering, bring the rice and water to a boil in saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20-25 minutes. Set the rice aside and keep warm.

Whisk the cornstarch and 2 tbsp. of cold water in a small bowl until smooth, and stir in to chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, and sprinkle with onions.

Yield: 6 servings.