Ginger-Sesame Fried Chicken with Orange-Scented Jasmine Rice

Yield: 12 servings.

Orange-Infused Jasmine Rice:

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

Ginger-Infused Teriyaki Glaze:

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.