FoodAskew |

Submitted by randilicious
Serves 4

Sauce Ingredients:

Chicken Ingredients:

Rest Ingredients:

1. For sauce: In a medium sauce pan over medium heat, mix water & corn starch until well blended. Stir in sugar, vinegar, orange juice, & honey. Squeeze in 1 lemon. Heat over medium heat for approximately 15 minutes, stirring occasionally, until it reaches a syrup consistency. Set sauce aside.
2. For chicken: Mix together 3 tbsp flour & 3 tbsp corn starch. Dredge chicken strips in flour/corn starch mixture until each chicken strip is well coated. Set aside chicken.
3. Prepare rice in rice cooker, & set aside.
4. In a wok or saucepan, heat olive oil. When oil is hot, toss in garlic. Add chicken & fry in garlic & oil.
5. Stir in asparagus & hear with chicken for 2 minutes. Drain oil.
6. Pour sauce over chicken & asparagus. Serve over bed of steamed white rice.

Submitted by randilicious
Serves 6-8

1. Heat oil in a large skillet
2. Over medium high heat, saute the sausage until browned & cooked thoroughly.
3. Stir in butter until well blended.
4. Stir in flour until mixture is thick & pasty.
5. Reduce heat to medium low & slowly add the milk, stirring constantly, until mixture is thick & bubbly. Continue stirring until desired consistency.
6. Add salt & pepper to taste.
7. As gravy simmers & thickens, prepare biscuits as indicated on the package.
8. For each serving, slice biscuit in half & pour gravy over open-faced biscuits.

Chef’s Note: I recommend Aidell’s Chicken & Apple or Portobello Mushroom sausage.