Chef Jeremy's Orange Chicken and Purple Rice

Orange Chicken and Purple Rice

10oz    Boneless, Skinless Chicken Thighs

½ Cup  Forbidden (Purple or Black) Rice

1 ea     Orange, zested and juiced

2 ea     Green Onions

2 ea     Garlic Cloves, minced or crushed

1 Tbsp Fresh Ginger, peeled then minced or crushed

2 Tbsp Soy Sauce

2 Tbsp Honey

2 tsp    Sesame or Olive Oil

2 tsp    Paprika

1 dash Salt and Pepper

1. Begin by combining ½ Cup Purple Rice, 1 Cup Water, and 1 tsp Oil in a small pot and bring to a boil over high heat. Once boiling, cover, reduce heat to low, and simmer for about 30 minutes. Remove from heat and let it sit covered for about 10 more minutes, then fluff with fork and serve.
2. Wrap Chicken Thighs in a paper towel to absorb excess moisture and set aside while you prepare the sauce.
3. In a medium bowl, zest and juice the Orange, removing any seeds. It it ok if some bits of Orange get into the bowl, this will just add to the sauce.
4. Use a spoon or peeler to remove skin from the Fresh Ginger. Finely mince or crush the Garlic Cloves and 1 Tbsp of Fresh Ginger, then add to the sauce bowl.
5. Add Soy Sauce and Honey to the sauce bowl and whisk to combine everything, then set aside.
6. Heat a saute pan over medium-high heat with 1 tsp Oil. While pan is heating, season the chicken on both sides with a pinch of Salt, Pepper, and Paprika. Once pan is hot, cook Chicken for 2-3 minutes on each side, making sure to develop a good crust.
7. Reduce heat in the Chicken pan to low, then add the sauce and gently simmer, coating both sides of the Chicken and allowing the sauce to thicken slightly.
8. Remove the Orange Chicken from the heat to prevent the sauce from burning or over-reducing.
9. Once the rice is ready, divide between two plates, then top with the chicken and any extra sauce. Thinly slice the Green Onions and use as a garnish over the Chicken and enjoy!

Check out the cooking video here!