1 tablespoon vegetable oil
5 skinless, boneless chicken breast halves
3 cloves garlic, minced
1 large orange, zested
2 tablespoons fish sauce
1 tablespoon vegetable oil
1/4 cup heavy cream
2 tablespoons stir-fry sauce
2 tablespoons heavy cream, very thick
1 tablespoon fish sauce
1 egg, beaten
1 (7 ounce) can tomato sauce with green chile
1 tablespoon chopped fresh ginger root
2 tablespoons chopped fresh orange peel
2 teaspoons sesame seeds
1 teaspoon celery seed
1/2 teaspoon cornstarch
Heat olive oil in a medium nonstick skillet. Saute chicken until browned on both sides, about 5 minutes per side; remove from skillet to platter.
Melt 2 tablespoons garlic in a large skillet. Add chicken, bean pepper, cauliflower and ginger to skillet and steadily stir.
In a large saucepan, combine sauce, oil, heavy cream, rice, mushrooms and chiles; remove from heat. Pour enough of mixture into pan to coat.
Add egg, tomato sauce, vegetable mixture, cream sauce and chicken to pan, stirring. Mix well. Pour chicken mixture over the sauces and heat through.
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