Orange Chicken over Rice with Sesame Green Beans

Ingredients:
1 pound boneless, skinless chicken breast tenderloins
1 egg
½ teaspoon salt
1 tablespoon vegetable oil
¼ cup cornstarch
¼ cup flour
4 tablespoons vegetable oil
1 teaspoon crushed garlic
½ teaspoon red pepper flakes
2 green onions, chopped
1 teaspoon dried ginger
1 tablespoon rice wine
¼ cup of water
Zest of one orange
1 tablespoon soy sauce
5 tablespoons sugar
5 tablespoons white vinegar
1 tablespoon cornstarch
2 cups of green beans, fresh if in season, frozen if not in season
1 tablespoon sesame seeds
2 cups of rice

Preparation:
Stir together the egg, salt, and vegetable oil in a plastic zip top bag.
Place the chicken in the bag and zip it shut. Gently squeeze the bag to coat the chicken in the egg mixture.
Cook the rice in 4 cups of gently boiling water until the liquid is absorbed, about 20 minutes.
While the rice cooks:
On a plate, stir together the ¼ cup of cornstarch and ¼ cup of flour.
Dip the chicken pieces in the flour and cornstarch mixture to coat.
Fry the chicken in 3 tablespoons hot oil until crispy brown. Remove from the pan.
Add 1 tablespoon of oil to the pan and cook the garlic, onion, and red pepper for about 2 minutes.
Add the ginger, rice wine, water, orange zest, soy sauce, sugar, and vinegar. Cook till it simmers.
Mix the cornstarch with ¼ cup of water and stir into the orange sauce mixture.
Add the chicken and stir to coat. Cover to keep warm until the green beans and rice are done.
Cook the green beans in the microwave until tender. Toss with the sesame seeds.
Serve the orange chicken and beans over rice.


Photo/Ktpupp on Flickr

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