Rice
1. Pour Rice from pouch into 2-quart saucepan; add 1 1/2 cups water. Heat just to boiling. Reduce heat to low; cover and simmer about 20 minutes, without stirring, until rice is tender and liquid is absorbed. Meanwhile, continue with step 2.
Chicken
2. Cut chicken into 1-inch pieces; pat dry if necessary. Empty Seasoned Cornstarch into medium bowl.* Add chicken; stir until completely coated. Heat 2 tablespoons oil in 10-inch nonstick** skillet over medium-high heat; rotate skillet until oil covers bottom.
3. Carefully add chicken to hot oil; cook about 7 minutes, stirring occasionally, until deep golden brown on all sides and no longer pink in center. Stir in Chilies.
Sauce
4. Reduce heat to medium. Stir in Orange Sauce and 1/3 cup water. Simmer uncovered about 2 minutes or until hot. Serve with rice.
Caution: Chilies are extremely hot and spicy and may be difficult to chew. If desired, discard chilies after cooking. Refrigerate leftovers.
Tips: *You can also use a food-storage plastic bag to coat chicken.
**If using skillet without nonstick finish, increase oil to 1/4 cup.
High Altitude (3500-6500 ft.): No change
Want your dinner to have an extra-spicy kick?
Before stirring in chilies, gently squeeze chilies in the pouch to release the seeds, which will add more spice and heat.
Tip 1
In place of chicken, try making with pork tenderloin OR shrimp.
Tip 2
You can also add 2 cups cut-up vegetables, such as onions, red or green bell pepper, or green beans, with the chicken in step 3. Use 12-inch nonstick skillet, and cook vegetables until crisp-tender.
