• Preheat oven to 400°F. In a small bowl combine *1C of rice milk, *cornstarch, and a pinch of salt & pepper. Mix until cornstarch is dissolved. Place sliced chicken into sealable bag. Add rice milk mixture to chicken and allow to rest at room temp for about 10-15 minutes. While chicken is marinating, begin to warm sweet & sour orange sauce in a medium sauce pot over low heat. Wash, dry and thinly slice green onions and set aside.
• In large sauté pan over medium-high heat, heat 8T of vegetable oil. Place rice flour onto plate or tray and add a few pieces of marinated chicken to the flour. Coat all sides of the chicken. Shake off excess flour and place chicken on a plate. Repeat this step until all the chicken has been breaded.
• Add chicken to heated oil and shallow fry until the chicken begins to brown on all sides, about 2-3 minutes. Once chicken is starting to brown, remove the chicken from the sauté pan, draining any oil, and place on an oven safe baking tray. Place tray into preheated oven and bake chicken until internal temperature reaches 165°F, about 4-5 minutes.
• While chicken is in oven, transfer vegetable fried brown rice into a microwave-safe container. Microwave until hot and reserve for final step. This can also be done on the stove top in a sauté pan over medium heat, just keep the rice moving so that it does not burn!
• In medium sized bowl, add chicken and then prepared, hot, orange sweet & sour sauce. Toss chicken in sauce until it is covered.
• Scoop warmed vegetable fried brown rice into individual serving bowls. Add orange sweet and sour chicken and garnish with sliced green onions. Serve & enjoy!

Chef Gil's Tips and Tricks

• *Adding cornstarch to your marinade helps tenderize your meat.