Step 1: Ingredients for the Main Dish
2 Cups Rice
2 Cups Coconut Milk (if your can of coconut milk does not equal 2 cups just make up the needed amount in water)
1 Can Bean Sprouts
1 Can Bamboo Shoots
3-5 Chicken Thighs (This is dark meat which doesn't dry out like white meat during the frying.)
If you prefer white meat, than 2-4 chicken breasts should do the trick
Veggies (This is really up to you, we do snow peas, water chestnuts, broccoli, cabbage, green beans....etc.)
Sauce: (Best Part)
1.5 Cups Orange Marmalade (look for the "all natural" kind to stay away from HFCS)
5 Tablespoons Soy Sauce (make sure it's La Choy or similar brand that doesn't use wheat in the sauce)
5 Teaspoons of Sriracha (or more if you like spicy :)
**This amount will be well over what you need but keep in the fridge for anything else that needs a little orange kick!
Step 2: Prepare
While the oil is warming, Trim the Chicken and Cut into bite size pieces
About half way through prepping the chicken, wash your hands and start a larger skillet with all of your fresh (or frozen) veggies. Go back to trimmin :)
After you've started frying the chicken, start the rice.
Prepare as package indicates, we use coconut milk instead of water...or half and half.
Step 3: Orange Sauce...BEST PART
Take the ingredients mentioned on step 1 and whisk together in large measuring cup.
Using the measuring cup will help you calculate the amount of soy sauce and Sriracha you might need to add if you use a jar of orange marmalade that has more or less than 1.5 cups.
To recalculate, here is a small break down;
1/4 cup of orange marmalade + 1 tablespoon soy sauce + 1 teaspoon Sriracha. (I use a little less soy lately and a little more Sriracha)
Step 4: Plate and Eat
Step 5: Bonus Condiment - Dynamite Sauce - Good Good Good
1/2 Cup REAL Mayonnaise
2 Tablespoons Sriracha
1/4 Teaspoon Sesame Seed Oil
Mix the ingredients together, ENJOY
**Great with left over rice from any meal.