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.