- Romaine Lettuce (2 Hearts)
- Red Onion (1/2 medium)
- Baby Portobello Mushrooms (3 – Sliced)
- Grape Tomatoes (5 – Halved)
- Chicken thigh (1)
- Avocado (1)
- Honey (1/2 Cup)
- Orange Zest
- Orange Juice (1/2 Cup)
- Sriracha (2 tbsp)
- Soy Sauce (3 tbsp)
- Rice Wine Vinegar (1/2 cup)
- Powered Ginger (1 Tbsp)
- Sesame Oil (2 Tsp)
- Corn Starch
- Sesame Seeds
Make the dressing first. In order to make the citrus vinaigrette, combine 3/4 cups of olive oil, 3 tablespoons of the juice of a lemon, 3 tablespoons of orange juice, 1 tablespoon of honey, salt, pepper, and 1/4 cups of white rice vinegar. Leave in the fridge to chill.
Chop the grape tomatoes in half. Add the tomatoes to the bowl.
Chop the mushrooms into slices. Add them to the bowl.
Cut half the red onion into slices and fry them on a pan with vegetable oil and butter. Add to the bowl.
Add corn to the bowl next.
Chop the avocado into chunks and add them to the bowl. Set the bowl aside while you make the orange sesame chicken.
Season the chicken thigh with Salt, and pepper. Beat two eggs and coat them in the chicken breast. Coat the chicken in Flour, then back to the eggs, then once again the flour. Put the coated chicken in a pot filled with vegetable oil on high. Make sure chicken is cooked through.
In separate frying pan turn the heat to medium. Add half a cup of honey, orange zest, half a cup of orange juice, half a cup of rice wine vinegar, 2 tbsp of Sriracha, 1 tbsp of ginger, 3 tbsp of soy sauce, juice of half a lemon and 2 tsp of Sesame Oil. heat on medium.
As soon the mixture starts to boil, mix water and 2 tbsp of cornstarch and add to the mix. Stir then set to low. The sauce should thicken, similar to the video below.
Toss the now fried chicken in the Orange sauce mix.