MY CHINESE ORANGE CHICKEN with WHITE RICE (not mine originally but I changed it to make it mine) SMILE!

One of my grandsons love this dish. So what is Bela supposed to do? Make it for him and make sure that it is really yummy! (Yes, I scored! ha-ha.)
 
Category:  Entrée  
Approx. Prep and Cook Time:   45 Minutes
Approximate Cost:    $11.55 or $3.85 per serving
Difficulty Level:  Intermediate
Allergens, Other:  Gluten Free  
Servings: 3
 
INGREDIENTS AND DIRECTIONS
The Chicken Ingredients: ($7.60)
3 large Organic Boneless Skinless Chicken Breasts cut into bite-size pieces ($5.00)
Garlic Salt to-taste (I used 1 ½ tsp.) (.10)
2 large (or jumbo) whisked Eggs (.40)
1/3 cup Cornstarch (.15)
1/3 cup all-Purpose Flour (Gluten free 1 to 1 flour) (.15)
½ c. Angie’s basting olive oil to fry the bite size pieces ($1.80)
 
DIRECTIONS to make the chicken:
Place flour and cornstarch in a shallow dish or pie plate. Add garlic salt to-taste. Stir.
Whisk eggs in shallow dish and place near the flour dish.
Dip chicken pieces in egg mixture and then flour mixture. Place on plate.
Heat ½ c. of my basting olive oil in a pot over medium-high heat until bubbles pop when you add a pinch of flour to test it. If you have a thermometer, wait until it reaches 350 degrees.
Cook several chicken pieces at a time working in batches for few minutes, turning often until they look somewhat golden brown. Place chicken pieces on a paper-towel-lined plate. Repeat.
In a bowl, toss the chicken with the orange sauce. Also, reserve some of the sauce to place on rice. Serve and garnish with sprinkling green onion and orange zest over.
 
Orange Chicken Sauce Ingredients: ($1.25)
1 cup Orange Juice (.50)
1/2 cup Sugar (.20)
2 Tablespoons Rice Vinegar (.10)
2 Tablespoons Soy Sauce (use tamari for gluten) (.10)
1/4 teaspoon fresh grated Ginger (.15)
1/4 teaspoon Garlic Powder (.10)
1/2 teaspoon Red Chili Pepperoncini (.10)
DIRECTIONS to make the orange sauce:
In a medium pot, add orange juice, sugar, vinegar, soy sauce, fresh ginger, garlic, and red chili Pepperoncini. Heat for few minutes until warm.
In a small bowl, whisk 1 tbsp. of cornstarch with 2 tbsp. of water to form a paste. Add to orange sauce and whisk together. Continue to cook for about 4 to 5 minutes until the mixture begins to thicken. Once the sauce is thickened, remove from heat, add the orange zest and stir to mix
 
1 Orange rinsed, pat dry and ready to obtain Zest from the whole orange ($1.00)
1 Tablespoon Cornstarch (.10)
    
     White Rice ingredients: ($2.70)
1 c. long grain rice ($1.00)
2 c. chicken stock preferably low salt ($1.20)
1 tbsp. Angie’s basting olive oil (.40)
1 tsp. Garlic Salt (.10)
DIRECTIONS to make the white rice:
In a med-size pot add 1 tbsp. or my basting olive oil until warm. Next, add the rice and stir for a couple of minutes until light golden.
Add the 2 c. chicken stock and garlic salt and bring to a boil.
Reduce the heat to low, cover and cook for 20 minutes.
 
Finally, use the Chopped green onions (to garnish)
 
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil