OK. Here's my "Orange Chx - Kung-Fu Panda Style" ..........
(once you've done it, you realize that it's not as complicated as it looks ... it only takes <1/2 hour after you've done it a couple times)
as much boneless/skinless chx as you want (I like 50/50 breasts-thighs, go figure) cut into just bigger than bite-sized pieces.
as much of your favorite rice as you like
oil (I like peanut)
Chinese trinity (GGO - ginger, garlic, onions (usually scallions)
cashews (or any kinda nut you like),
snow peas / sugar snap peas / pea pods or whatever you call the Asian flat green peas
straw mushrooms (if you don't like these OK, I like them)
frozen orange juice mix
* It's best to do these first 2 things the day before, but nobody will know if you don't. I'm just sayin' I like to.
~ Cut up the chx., put it in zip-lock bags and add buttermilk to coat (it doesn't have to be swimming, just covered). Put bags into refrigerator.
~ Make rice. Start by chopping up trinity small, sweat in sauce-pot for 2-3 minutes, then add rice. Use chx. stock as your liquid. when finished, put into refrigerator.
~ Heat oil in nice heavy skillet. Mix a/p flour 3/2 w/ cornstarch. Drain chx from bags and put in big bowl. Sprinkle chx w/ flour/starch and mix until all is covered. If you need more, don't worry, just add it in. Shake chx. of excess and add to oil. It needs to be good and hot (350* is nice). Fry up until nicely browned (8-10 minutes). Let cooked chx. drain on paper towels.
~ While cooking, cut up more trinity, this time cut onions bigger.
~ Pour out skillet saving maybe 2 tblspns oil. Get skillet hot again.
~ Add trinity, peas, mushrooms, nuts, marmalade, juice, and oil, stirring until everything is hot (1-3 minutes). Thin out w/ chx. stock to your own preference of thickness. Make sure everything is really hot before adding chx.
* You can actually add anything you want, not what I said if you don't like those things.
~ Add chx. to the mix and stir until hot (3-5 minutes).
~ Serve over or w/ rice on the side.