Orange Chicken and Rice

Look at this little man. He rides his bike without training wheels. He sleeps all night in his own bed. He gets himself dressed in the morning. He is going to be starting preschool in two months and riding the school bus.

How does five years go by so fast? Its like I blinked and all the sudden he was a toddler. Then I turned around and hes now a full grown boy! Can someone please teach me how to freeze time? Please? Otherwise if I blink again my Peanut will be 5...then Walnut will be 8! Lord help me!





Orange Chicken and Rice

1 1/2 pounds chicken tenders
2 tablespoons canola oil
2 cups cooked brown rice
3 green onions, diced

Sauce:
1 cup chicken broth
1/3 cup honey
zest from 1 orange
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon lemon juice
1 clove garlic, finely minced
1 tablespoon corn starch, mixed with 3 tablespoons water

Heat canola oil in a skillet over medium high. If tenders are too thick, slice in the middle lengthwise. Brown chicken in skillet until cooked through all the way and nice brown coloring on each side. Dice chicken into bite size chunks.

In a medium sauce pan, combine all the sauce ingredients and cook over medium-high heat until sauce thickens...about 10 minutes. Be sure to stir often.

To serve, spoon a large scoop of rice onto a plate and top with chicken and sauce and chopped green onions. Add sliced almonds if desired.

Enjoy!