Orange Chicken

This following recipe is for one big meal or for two.  If you need to make it for more than that, just double up the recipe. It took a bit, but being home by myself and my son being in bed (apparently the law frowns upon going out for take out while your children sleep), I had some time and the ingredients at the house. 

2 chicken breasts
1 pkg Uncle Ben's Bag and Boil White Rice
2 cups orange juice
1/2 small red onion
1/2 medium green bell pepper
2 cups broccoli
1/2 cup shredded carrot
1 tbsp fresh ginger
1 tbsp minced garlic
2 tbsp teriyaki sauce
salt
black pepper
cayenne powder
red pepper flake
flour olive oil

Pre-heat the oven to 425

Dice the chicken breasts into bite sized pieces and toss in olive oil and then toss in 3 tablespoons of flour. Sprinkle a dash of salt, pepper and cayenne on the chicken.  Place on a cookie sheet and bake until golden brown and crispy (about 15 minutes). 
In a medium sauce pan bring the orange juice and teriyaki to a boil.  Once it reaches a boil, add a dash of salt and 1/2 tsp of cayenne and 1 tsp of red pepper flake to the juice. Reduce and let it simmer for 10 minutes.
Boil water for the rice.  It should take no longer than 5 minutes once the water boils.
Heat a large saute pan over medium heat.  Drain the rice and toss it in the pan.  Add the chicken, veggies, ginger, garlic and half of the juice mixture and heat it through.  Once everything is incorporated, turn the heat up to high and add the rest of the juice for 5 minutes.  Remove from the heat and serve.  A nice addition is a little shredded coconut over the top.

This dish should have a nice amount of heat to it.  The heat should not ruin the meal, but you should feel it in the back of your throat and on your tounge.  Taste the sauce before hand.  If it's too hot, add another 1/2 cup of orange juice and that will tame it.  Or be like me, add more pepper flake.