• Gather the ingredients so you have everything close at hand on the counter or table.
The orange sauce comes together quickly, so have all of your ingredients on hand. If you're making your own Hoisin Sauce, have it already prepared.

Cook the Rice

• In a medium saucepan, prepare the rice. Boil 3 cups water then add 1/2 teaspoons kosher salt. Add 1 1/2 cups long grain white rice and cook as directed on package, approximately 20 minutes.
Cook your rice while you’re preparing the chicken and sauce. Go ahead and steam your stir-fry vegetables in the microwave ahead of time, too. That way when you’re ready to put everything together, all the steps have been taken.

Prepare the Chicken

• While rice is cooking, cut 2 pounds skinless chicken tenders or breastsinto 2-inch pieces.
• In a plastic bag, combine 1/2 cup all-purpose flour, 1 tablespoon seasoned salt and 1/2 teaspoon freshly ground black pepper. Add chicken pieces to flour and shake until well coated.
• Heat 3 tablespoons extra virgin olive oilin large skillet to cover the bottom of the pan. Drop chicken into hot oil and fry until golden brown. Remove from skillet and drain on paper towels.

Make the Orange Sauce

• In a small bowl whisk together 1 cup orange juice, 1/2 cup Hoisin Sauce, 1/4 cup granulated sugar, 2 1/2 tablespoons cornstarch, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes. Set aside until ready to use.

Assemble the Stir Fry

• Sauté 2 cloves minced garlic for one minute in the skillet with remaining oil and chicken fond. Pour orange juice mixture into the hot skillet with garlic. Bring to a boil. Allow to boil for 3 minutes, stirring constantly. Reduce heat and simmer until the sauce thickens.
• Add the fried chicken pieces to the orange sauce and toss with steamed 12 oz Frozen Stir-Fry Vegetables of your choice. Serve over cooked rice and garnish with 1/2 cup sliced almonds. Serves 4-6.