Orange Chicken with Rice and Green Bean Stir Fry (from Food Network)

RICE:

Rinse 1 cup rice. Heat some oil in a pan. Add 2 cloves pressed garlic. Add rice and toast, stirring. Add 2 cups chicken stock and cook rice. When done, add some chopped scallions and chopped peanuts. Add salt to taste.

CHICKEN:

Cut chicken thighs into nuggets. In a bowl, whisk together 2 eggs, pinch of salt, pepper, and cayenne. In another bowl, combine 1 part cornstarch to 2 parts flour, some salt and pepper. Dredge chicken in egg mixture, then into flour mixture. Remove and place on a tray and let rest for several minutes.
Fry in oil that has reached 350 degrees for about 5 minutes, until done.

Orange glaze:
Heat pan. Add 1 stick butter, 1/3 cup brown sugar (no need to pack), about 2 cups orange juice (pulp free), some Worcestershire sauce, red pepper flakes, and some orange zest. Cook and reduce until thickened.

When chicken is done, add to glaze and stir to coat.

Green Bean Stir fry:

Wash beans and cut into bite size pieces. Heat pan and add oil. Press 2 cloves garlic into oil, and add green beans. Grate some fresh ginger onto the beans and saute. Do NOT overcook! Leave crunchy. Prepare dressing for beans: Equal parts rice vinegar and honey. Add half that amount of sesame oil, and some red pepper flakes. Whisk together and pour over beans.

Voila! Chinese take-out at home! It tastes just as good, too! Our family gives it 2 thumbs-up.