Prepare vegetables & saute in 1/2 cup chicken broth ONLY until tender-crisp. Drain broth & reserve for sauce when vegtables are sauteed.
Orange Sauce
In a small saucepan, combine dry jelly powder & cornstarch. Add broth, dressing, garlic & gingerroot; stir until jelly powder is dissolved. Add reserved broth from vegetables & cook until sauce is thickened, stirring frequently.
Tempura Batter & Chicken
Slice chicken into strips. In a small bowl, combine flour, cornstarch, baking soda & salt. In another small bowl, whisk egg with veg oil, soy sauce & ice water. Add to dry mixture, mixing only for a few seconds. Batter should be somewhat ‘lumpy’.
Heat oil on an electric griddle to a medium heat. Dip slices of chicken in tempura batter with a fork, draining off excess. Place on griddle & fry about 7 minutes or until cooked through. Drain on paper towels.
Prepare Jasmine rice & place on a serving platter. Top with sauteed vegetables & chicken. Ladle orange sauce over vegetables & chicken. If you prefer, serve rice, veg, chicken & sauce all separately so everyone can make up there own combination.
Recipe Notes
We always like quite a bit of sauce but if you don’t, just make half a recipe of the orange sauce.