Orange chicken with sweet garlic broccolini and steamed white rice

Wash the white rice until the water runs clear to remove the starch.

Put the rice and water in the rice cooker, cover and cook 15 minutes.

Heat a cast iron pan over medium-high heat with a good amount of flavorless oil and shallow-fry the chicken, turning the heat down a little so the edges do not burn before it crisps.

Let the frozen orange chicken sit out 20 to 30 minutes so it is about half thawed.

Boil the broccolini until tender.

Chop the garlic into small pieces.

Strain the water from the broccolini, leaving it in the pan; push it to one side, add oil to the other side and fry the garlic with a little sesame oil, stirring, without letting the garlic color.

Add sweet mirin to stop the garlic browning, turn up the heat and reduce; add a bit of soy.

When the chicken is crispy with golden brown edges, turn the heat up very high and glaze it.