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INGREDIENTS:

• 1 lb boneless, skinless chicken breasts, cut into chunks
• 1 cup of brown rice flour
• 2 tbls of arrow root
• 2 large eggs beaten
• 1 cup vegetable oil
• 1 can of sliced water chestnuts
• 1/3 cup of frozen edamame
• 1/3 cup of match stick carrots
• 1/2 tsp sesame seeds
• 3 green onions thinly sliced

FOR THE MARINADE

• 1 cup chicken broth
• 1/2 cup freshly squeezed orange juice
• 1/2 cup sugar
• 1/3 cup distilled white vinegar
• 1/4 cup soy sauce
• 2 cloves garlic minced
• 1 tbls orange zest
• 1 tbls garlic chili sauce
• 1 tbls grated ginger

DIRECTIONS:

1. To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, chili sauce, and ginger.
2. In a plastic storage bag or bowl, combine chicken and 1/3 cup of the marinade; marinate for at least 30 minutes, turning the occasionally. Drain the chicken from the marinade, discarding the marinade.
3. Heat remaining marinade over medium heat. Bring to a boil and stir in 2 tablespoons arrow root combined with 2 tablespoons water. Stirring frequently until thickened about 1-2 minutes; Add edamame and water chestnuts to sauce and keep warm.
4. Heat vegetable oil in a large saucepan.
5. Working a few at a time dip the chicken into the eggs then dredge in the rice flour pressing to coat.
6. Working in batches fry chicken until golden brown and cooked through, about 2-3 minutes. Transfer to a paper towel lined plate to drain.
7. Add carrots to sauce.
8. Serve over rice. Add rice, sauce, then chicken to keep the chicken crisp. Top with green onions and sesame seeds.