Yield: 12 servings.
3 cups jasmine rice, dry
3 cups orange juice, fresh
3 cups water
1 tsp. orange zest, fresh
1 Tbsp. kosher salt
1 Tbsp. butter
¾ cup green onions, diagonal-sliced
3 cups teriyaki glaze, commercially prepared
⅓ cup honey
1 Tbsp. ginger, fresh, finely grated
3 Tbsp. sesame oil
2 Tbsp. chicken broth
24 Tyson® Honey Stung® Breaded Chicken Portions, 9-Way-Cut, Fully Cut
1 Tbsp. sesame seeds, toasted
For rice: Combine first six ingredients in large saucepan over medium-high heat. Bring to boil, cover, reduce heat and simmer for 20 minutes. Remove from heat and let stand 5 minutes. Stir in green onions.
For ginger-infused teriyaki glaze: Combine ingredients in saucepan over medium heat. Simmer 3 minutes. Cover and keep warm.
For single serving: Deep-fry chicken at 350°F for 6-9 minutes, or until chicken reaches internal temperature of 165°F. Keep warm above 140°F. Toss chicken pieces with ¼ tsp. sesame seeds.
To assemble single serving: Portion 1 cup rice on plate and top with 2 pieces glazed chicken. Serve with colorful sesame stir-fried vegetables.