Cut chicken breasts into bite sized pieces and season with salt and pepper. Heat olive oil in a large skillet over medium- high heat. Add chicken and cook, flipping occasionally until browned on the outside and nearly cooked.
Zest the oranges, then roll them under your wrist to release the juice. Finally slice them in half and squeeze the juice into a small bowl. Add the ginger, honey, rice vinegar, corn starch, brown sugar, sesame oil, garlic, orange zest and red pepper flakes to the juice.
Add the sauce to the pan with the chicken Let sauce come to a boil and continue to cook for an additional 2-3 min. until sauce is thickened. Remove from heat and serve over the fried rice, garnishing with the sliced green onion tops.
2 Tablespoons of Butter
2 eggs, whisked
1 Bag of Frozen Mixed Vegetables (Peas, Carrots, Green Beans, and Corn)
1 Small White Onion, Medium Diced
1 Teaspoon of Minced Garlic
4 Cups of Cooked White Rice
3 Green Onions
6 Tablespoons of Soy Sauce
1/2 Teaspoon of Sesame Oil
Heat 1 tablespoon of butter into a large skillet. Add the eggs and scramble until fully cooked. Remove them from the pan and set aside. Add the remaining tablespoon of butter into the pan. Slice the white bottoms of green onion off and add along with the diced Vidalia onion to the pan and cook until tender, 3-4 minutes. Stir in garlic and cook for an additional minute. Add in the frozen veggies and cook for 3-4 minutes until thawed. Stir in the rice. Finally, add the eggs back to the pan and stir in the soy sauce and sesame oil. Cook for 1-2 minutes to heat through. Serve below the orange sesame chicken.