2 Chicken Breast (cut into bite sized pieces)
1 cup Jasmine Rice
1 tbsp Flour
1/2 tbsp Cornstarch
1 tbsp Sesame Seeds
2 tbsp Red Chili Sauce
2 tbsp Orange Marmalade
1/4 cup Soy Sauce
1 tbsp Brown Sugar
1/2 tbsp Agave Nectar or Honey
1/2 cup Orange Juice
1/4 tsp Sesame oil
Green onion for garnish
Drizzle of Olive Oil (for cooking chicken)
In a large plastic bag, combine chicken with flour and corn starch.
Shake until chicken is coated. Drizzle olive oil In a large sauce pan - enough to cover entire pan - turn on med-high heat. While your oil is heating up, get your rice going. Using tongs, add chicken to pan making one layer. Cook on all sides until golden brown. (you'll probably have to do two batches) Place golden brown cooked chicken on a paper toweled plate to absorb excess grease. Set chicken aside.
Combine all other ingredients, (red chili sauce, orange marmalade, soy sauce, agave nectar or honey, orange juice and sesame oil) excluding sesame seeds and green onions, to the pan. Simmer on low until thickened, whisking every few minutes. Once your sauce has thickened, add your chicken and sesame seeds to the pan and stir until coated.
*If you find the sauce too thin after about 7 minutes, stir in a little cornstarch.
Serve over rice and garnish with sliced green onion.