Orange Chicken

1 1/2 lbs chicken breast, uncooked  3 well beaten eggs
2 T. milk     1 c. cornstarch
Salt & Pepper to taste

Slice chicken into bite-sized pieces. Dip chicken pieces in egg mixture, coat in cornstarch, then dip again in egg mixture. Fry in oil heated over a medium or medium-high stove, until lightly browned on both sides. Remove and allow to cool on a paper towel before transferring to a cookie sheet. To cook, make sure chicken pieces are in a single layer on cookie sheet, coat with orange-kumquat glaze and bake according to directions below.

Orange Glaze

1/2 c. soy sauce        1/4 c. catsup
1/2 c. Orange marmalade       1 T. sliced walnuts  

1/2 cup sweet chili sauce 

In a medium saucepan, combine soy sauce, catsup, orange marmalade & Juice and zest, and red pepper flakes. Stir together over medium heat and bring just to a boil. Drizzle sauce over prepared chicken. Bake in an oven preheated to 400 degrees for 20-25 minutes, stirring often to coat the chicken with the glaze. Remove from oven when glaze is no longer puddled around the chicken, it should be sticky and fully coating the chicken. Garnish with chives or chopped scallions, and sliced walnuts. Serve immediately over rice.

I served mine over ramen noodles that I had cooked but, not added the seasonings too. After draining it I drizzled some Extra Virgin Olive Oil over it so that it wouldn't stick. If I had more time I would have had a side of yummy stir fry veggies and maybe added some garlic to the noodles and some other seasonings. But, it was tasty - had a bit of spice to it, but, not too spicy for the kiddoes. They all LOVED it!! :) Which is a bonus!!