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Composition - Brad's Sriracha orange chicken:

1. Give 3 lbs - chicken breast tenders, or boneless thighs
2. Give Himalayan pink salt, white pepper, and dry mustard
3. Require for for the sauce
4. Get 4 cups of orange juice
5. Provide juice of 1 lime
6. Need 1/2 tsp - cinnamon
7. Get 1/2 tsp - chili powder
8. You need 1 tsp garlic powder
9. Need 1 1/2 tsp ground ginger
10. Require 1/3 cup for brown sugar
11. Make ready to taste - white sugar
12. Provide 1/2 cup - corn starch
13. Get 4 cups for prepared white rice
14. Give for Sriracha sauce for topping

Brad's Sriracha orange chicken making process:

1. Cut chicken into bite sized pieces
2. Add to a large frying pan with 1 tbs chile infused olive oil. Sprinkle liberally with pink salt, white pepper, and mustard. Fry until done.
3. Meanwhile in a LG sauce pot, add juices, seasonings, and brown sugar. Mix well. As it starts to heat, taste and add white sugar to your liking. Some like it sweet some like it a little tart. Stir often
4. When juice starts to boil, mix corn starch with 1/4 c cold water. Slowly add mixture to juice while stirring constantly. Stop when sauce is thick.
5. If more time is needed to finish rice or another dish, add chicken to a casserole. Pour sauce over and mix. Put in oven at 170. This will hold until the rest of dinner is done.
6. Plate rice. Serve chicken over top. Top with desired amount of Sriracha sauce. Enjoy.

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