I make my rice first- 1c rice, 2c water.
Then I got my sauce ready.
chop: 4 green onions, about a tbs of fresh ginger, 2 cloves of garlic. saute with a shake or two of red pepper flakes in 1tbs of sesame oil for about a minute.
Mix in a bowl (I do this part before I cook my fresh stuff, to have it ready to go into the skillet):
1/2c chicken stock, 2tbs sugar, 2tbs vinegar, 1tbs sesame oil, 1/2tbs corn starch, 2tbs Hoisin sauce, 1tbs honey.
Add this to the sauteed mix. slowly bring it to a boil, then cut down the heat and let it simmer and thicken. You can add more chicken stock if it gets too thick or more honey if it's too peppery.
For the meat, you need about a pound to a pound and half of cubed up chicken breast. Mix an egg into the chicken. roll each piece in plain flour. fry them up in a skillet of hot oil til golden.
Now, most recipes say to add all your cooked chicken to the sauce at this point. We like to serve them separately because the chicken stays crisp, and I like to control how much sauce I put on mine, and R doesn't like any sauce at all.
I served it with cold watermelon as a side dish, which ended up being the perfect compliment to the heat of the sauce. No pictures this time because we snarffled it down and licked our plates!