Asian

Shmoo's Baked Orange Chicken and Lightly Fried Rice w/Egg is for Dinner.

Shmoo's Baked Orange Chicken and Lightly Fried Rice w/Egg takes 45 minutes to prepare.

Shmoo's Baked Orange Chicken and Lightly Fried Rice w/Egg takes 15 minutes to cook.

Shmoo's Baked Orange Chicken and Lightly Fried Rice w/Egg makes 4 servings.

The ingredients for Shmoo's Baked Orange Chicken and Lightly Fried Rice w/Egg are:

For Rice Dish:
1 egg
1 tsp sesame oil
1 tblsp olive oil
3 cups cooked rice (best if cool/leftover)
1/2 cup frozen peas
1/4 cup green onions, minced
2 tblsp soy sauce
1/4 tsp white pepper
1 tblsp ginger, minced
3 cloves garlic, minced

For Chicken Dish:
2 lbs chicken breast, cut into 1 inch chunks
1 egg
1 tsp salt
1/4 tsp white pepper
1 tsp garlic powder
1 tsp ginger powder
1/8 cup cornstarch
1 tblsp cornstarch
1/4 cup flour
1 tblsp ginger, minced
3 cloves garlic, minced
dash red pepper flakes
1/4 cup green onions
1/4 cup orange juice
1 tsp sesame oil
1 1/2 tblsp soy sauce
1 1/2 tblsp orange juice
5 tblsp sugar
5 tblsp white vinegar
zest of 1 orange
Pam

Here is how you make Shmoo's Baked Orange Chicken and Lightly Fried Rice w/Egg:

Preparation, get 5 small bowls and 2 large for different steps of cooking:Bowl number 1, for rice: 1/2 cup frozen peas, 1/4 cup green onions, 1 tblsp ginger, minced, 3 cloves garlic, minced, 1/4 tsp white pepperBowl number 2, for rice: 1 egg, 1 tsp sesame oil, beat wellBowl number 3, for chicken: 1/4 cup green onion, 1 tblsp ginger minced, 3 cloves garlic, minced, dash red pepper flakesBowl number 4, for chicken: 1 1/2 tblsp soy sauce, 1 1/2 tblsp orange juice, 5 tblsp sugar, 5 tblsp white vinegar, zest of 1 orangeBowl number 5, for chicken: 1 tblsp cornstarch, 1/4 cup orange juice, mix wellLarge bowl 1: mix 1 egg, 1 tsp salt, 1/4 tsp white pepper, 1 tsp ginger powder, 1 tsp garlic powder and 1 tsp sesame oil, add the chicken chunks and stir to coat evenlyLarge bowl 2: mix 1/8 cup cornstarch and 1/4 cup flour, use this to coat the chicken with. (You may need to put more in the bowl to more easily coat all the chicken, but I measured what I normally used, and measured what was left and this is the amount actually sticking to the chicken when finished.)Preheat oven to 375Coking Steps:Spray cookie sheet with Pam then place the chicken in 1 layer, leaving space around chicken as much as you can, lightly spray the top of the chicken to moisten the flour mixture, and bake for 10 minutes, or until done.While chicken is baking, heat a wok on high for the rice, then add 1 tblsp olive oil and the contents of bowl 1. Using another wok or large high sided frying pan for the chicken, heat on high, add 1 tblsp of olive oil and the contents of bowl 3.In the rice pan, after 2 minutes of heating bowl 1 contents, add rice and stir to mix well.In the chicken pan, after 2 minutes of heating bowl 3 contents, add bowl 4 and stir to mix well.In the rice pan, after cooking for 2 minutes to reheat rice, add 2 tblsp soy sauce and stir well, then push rice to back of wok and add bowl 2 to front of wok, stirring in a side to side cutting motion to lightly scramble, when cooked mix into rice and turn off heat. In the chicken pan, when the contents of bowl 4 have come to a boil, add the cooked chicken out of the oven, stir to coat evenly with the sauce and simmer for 1 minute before adding bowl 5 and stirring to mix.This will thicken the sauce almost immediately, and as soon as it thickens you are ready to eat!Serving Size: Serves 4Number of Servings: 4Recipe submitted by SparkPeople user SHMOOKUMS.

The nutritional information for Shmoo's Baked Orange Chicken and Lightly Fried Rice w/Egg is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 683.6

• Total Fat: 11.6 g
• Cholesterol: 224.0 mg
• Sodium: 1,579.5 mg
• Total Carbs: 78.8 g
• Dietary Fiber: 2.5 g
• Protein: 61.9 g

Shmoo's Baked Orange Chicken and Lightly Fried Rice w/Egg is Asian cuisine.