Crispy Orange chicken with Mushrooms, Asparagus and Jasmine Rice

This makes enough for 2 people.

3 small chicken breasts
sliced mushrooms
diced asparagus
1-2 shallots
TJ's orange mandarin sauce
Tj's jasmine rice
corn starch
flour
pepper, garlic powder
orange juice
vegegetable oil

1. Cut 3 chicken breasts into chunks. Sprinkle with a bit of garlic powder and pepper. Set aside.

2. In a small bowl, mix 2 tablespoons of flour and 2 tablespoons of of cornstarch. Spinkle in a little pepper and garlic powder. Stir well.

1. Lightly dip chicken pieces into a beaten egg white then dip into flour mix until well covered.

2. Heat vegeatble oil in frying pan on med-high for a few minutes. Add chicken pieces and stir fry until lightly golden and lightly crisp looking. Set aside.

Sauce:

1/2 bottle of TJ's orange mandarin sauce
1 shallot diced very small
1 tsp orange juice

Blend together in food processor or blender. If you not have a blender etc, make sure that you dice the shallot very, very small.

In a skillet, stirfry sliced mushrooms and diced asparagus. Add in cooked chicken pieces. Add sauce and heat everything up.

Serve on top of TJ's frozen jasmine rice. Sprinkle with a few diced green onions and enjoy!


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