Step 1

First you’ll need to cut up your chicken breast tenders into bite size pieces.

Step 2

Then place the bite-sized chunks of chicken into a large mixing bowl. Add the soy sauce, pineapple juice, and minced garlic. Mix it up to coat the chicken, then let it marinate for at least 20 minutes.

Step 3

When you’re ready to cook the chicken, drain off the excess marinade.

Step 4

Then pour the corn starch into a large zip-top bag and then drop the chicken in in small batches and shake it up to coat the chicken. I set it out onto a plate as I worked through the whole bowl.

Step 5

Now pour the oil into a large skillet and heat. Then begin frying the chicken, 1-2 minutes on each side until crispy and brown.

Step 6

When the chicken is all fried, drain it on paper towels.

Step 7

In the meantime, follow the package instructions to make the Minute Rice. I did it in the microwave and the fluffed it when it came out. It was so easy!

Step 8

In the same skillet that you fried the chicken, pour out any excess oil (no need to clean it completely – the little bits of leftover fried chicken will add flavor), then pour in the Orange Sauce and crushed pineapple, mix together and heat until bubbly.

Step 9

As soon as it starts to boil, remove it from the heat and pour it over the fried chicken. Toss to coat.

Step 10

Serve the chicken over rice and enjoy!

Step 11

We always add some stir-fry vegetables to round out the meal and it’s perfection!