Directions

1. Preheat the oven to 450℉ and line with parchment if your baking sheet is not a non-stick pan.
2. To make the rice, bring a medium pot to medium heat with a tablespoon of oil. Add the grated ginger and stir often until fragrant, about 30 seconds. Then, add the rice and lightly toast, stirring often for 1-2 minutes. Then, add the water and place the lid on top. Bring to a boil over high heat, then bring down to low heat. Let simmer for 20-25 minutes without removing the lid. When done, fluff with a fork and let sit for 5 minutes before eating.
3. In a medium bowl, beat the egg with a fork or whisk. Then, add the chicken cubes and pepper and coat the chicken. In a separate bowl, add the flour and dredge the chicken cubes in batches. Then, lay the chicken on the baking sheet, ensuring there is no overlapping. Drizzle with 1 tablespoon of sesame oil and place in the oven to cook for 15 minutes.
4. Meanwhile, make the orange sauce by combining all ingredients in a liquid measuring cup or bowl.
5. Remove the chicken from the oven and add the vegetables to the pan, scattering around or on top of the chicken and coat with the remaining sesame oil and salt and pepper, to taste. Toss to combine and place in the oven for an additional 8-10 minutes or until chicken is full cooked to 165℉. Remove from the oven and bring the temperature down to 425℉.
6. Pour the sauce over the chicken and vegetables and place back in the oven to cook for another 5-7 minutes. The sauce should start to bubble and somewhat thicken. Keep a close eye on it though! The sauce can easily burn.
7. Serve with chicken, vegetables, and sauce over rice topped with sesame seeds, green onions, and basil leaves. Enjoy!