Ingredients

Sauce:

• 1 1/2 cups water
• 1/4 cup orange juice (usually the juice of one decent sized orange, plus it’s pulp)
• 1/3 cup vinegar (rice vinegar if you have it, otherwise plain distilled vinegar is fine)
• 3 tablespoons soy sauce
• About 1 Tablespoon of grated orange zest (the zest from the 1 orange)
• 1 cup packed brown sugar
• 1/2 teaspoon minced ginger root
• 1 tablespoon minced garlic (I like it garlicy)
• 2 tablespoons chopped scallions/green onions (about 2-3 stalks)
• 1/4 teaspoon red pepper flakes (or more to taste)
• 3 tablespoons cornstarch
• 2 tablespoons water

Chik’AHN:

• 1 bag veggie chik’n strips (http://www.morningstarfarms.com/product_detail.aspx?id=4971)
• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon pepper
• Olive oil

Directions

1. Cook some rice. I use a rice cooker. You can do it however you want.
   
2. Juice the orange, or two, until you have at least 1/4 cup of orange juice, plus the pulp that’s easy to get off from the inside, but don’t go crazy.
3. Zest the outside of that Orange. Just dump it right into the Orange Juice you just squeezed. About 1 Tablespoon, but whatever you can get from that 1 orange is fine.
4. Mince the ginger. I use a microplane on some frozen ginger.
5. Mince the garlic. I use a spoonful of the pre-minced garlic. I’m not proud.
6. Chop the scallions into little pieces.
   
7. Get a saucepan and pour in the 1 and 1/2 cups of water, the orange juice, the vinegar, and the soy sauce into a saucepan and put it on medium heat.
8. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes.
9. Bring the whole shebang to a boil, turn the heat up to high to help it along.
   
10. Once it starts really boiling, turn the heat off and set the saucepan aside.
11. Heat up the Chik’n strips in a microwave. Put em in a bowl and pop them in the microwave on high for 2 minutes.
12. Into a mixing bowl, pour the flour, salt and pepper.
13. Get the Chik’n strips out of the microwave. Crack 2 eggs over the chicken strips, and stir them all up. Get that egg goop evenly covering all the chik’n strips.
14. Once they’re evenly covered dump them in the flour, and mix and stir them up so they’re all coated. You can do this with a spoon. Don’t want to get goop on your hands.
15. Pour some Olive Oil into a frying pan so that it covers the bottom of the pan. How much kinda depends on the pan you’re using. Put it on medium heat.
    
16. After the oil heats for a minute get the chik’n out of the mixing bowl and put it in the oil. Don’t just dump the mixture in though or you’ll get lots of burny little flour fry pieces. Or do if you like crispy fried flour egg.
17. Cook the Chik’n until it’s brown on both sides, say about 5 minutes or so, and then once it’s crisped up, turn the heat off, and put the Chik’n into the sauce. (or depending on your saucepan pour them both into a new saucepan, or get the chik’n out of the one you cooked it in, and wipe out the pan and combine them in that one. I don’t really care. But you have to put them together, and just do it in a way that your’e not dumping the sauce into the oil pan)
18. Bring it up to a medium heat again.
19. Mix the cornstarch and 2 tablespoons of water together and then pour that into the sauce and stir it up so it’s now thick.
20. Turn the heat down to low, cook it for a few more minutes and it’s good.
21. Boil up some Broccoli at some point and have it ready as well.

Once the chik’n and broccoli are done the rice is probably done as well and you’re ready to eat. Shovel it onto a plate and you’re good to go.