(Need photo)

3 boiled chicken thighs, skinless and boneless

1x Orange-Crush water-flavoring packet

1x 5oz pkg Mahatma Yellow rice prepared according to instructions

1/2 – 1 bag yam-noodle “rice”

2 Tbsp Sesame oil

1/2 – medium-sized onion, finely-diced

6oz unsalted chicken broth

1-1/2 tsp corn starch

1 Tbsp whole sesame seeds

1 tsp powdered chicken bouillon

salt, pepper, and garlic to taste.

sprinkle slivered almonds over served dish.

***

Cut chicken thighs into 1/2″ cubes, and cook in sesame seed oil with the finely-diced onion.  Add 3 oz broth to cooked chicken (and reserve 3oz broth).  Add powdered bouillon, orange flavor, garlic, S&P.  Mix corn starch with the 3oz reserved chicken broth, then add to simmering mixture.  Stir constantly until thickened.  Spoon over Yam-noodle “rice”, and garnish with a few onion greens, bell peppers, slivered almonds, and enjoy.