You’ll need:
*note, all my measurements are approximate except for what involves the rice. Basically, I rarely measure, except when absolutely needed, like in the case of rice.

boneless skinless chicken breast (at least two)
1 vidalia onion
1 cup flour
1 tsp salt
2 tsp black pepper
1 tbsp garlic powder
1 tsp ginger
1 tbsp extra light olive oil
1 tbsp toasted sesame oil
Sharwood’s General Gau’s Sauce (hard to find, you may substitute, but I can’t guarantee it’ll taste anywhere near the same)
1 cup milk
1 cup jasmine rice
1.5 cups water

The how-to:

1. Get the rice ready to cook. In a medium sized saucepan, add the 1 cup of rice and 1.5 cups water. Have the pot’s lid ready. Or, cook a bunch of white rice however you like, I don’t care. But you do need decent white rice.

2. Grab a large frying pan, put it on the stove on medium high. Add the olive oil and toasted sesame oil.

3. Dice the onion and add it to the pan.

4. Cube up chicken. Well, not cube. Just cut it up to bite-size pieces.

5. Pour milk into pie pan (or largish bowl or whatever will hold it).

6. Mix together flour, pepper, salt, ginger, garlic powder in another pie pan (or a largish plate. Again, I don’t care. Just get it mixed.) Also, this is where the seasoning measurement isn’t highly important. I don’t measure here, I just pour. Garlic powder is the biggest compenent (aside from the flour), followed by black pepper, salt, and ginger (not a ton of ginger).

7. Dredge the chicken bits in the flour. Shake off excess flour. Put once dredged chicken bits in milk, make sure it gets all wet and sticky (I’m telling you, it’s one of the grossest feelings EVER on your fingers). Take it out of the milk, shake off excess milk, dredge it in the flour mixture again, making sure to coat it and then shake off excess flour. The rule for coating meat is Dry Wet Dry. Remember that. It’s one of those things that’ll come in handy, like righty-tighty, lefty-loosy.

8. Add now twice dredged and coated chicken bits to the onions. Don’t stir it yet.

9. Turn the burner under the rice onto high. Get that stuff boiling. Once it hits boil, cover and simmer (on LOW) for 20 minutes.

10. NOW stir the chicken bits and onions mixture. Keep cooking for the 20 minutes the rice is simmering for. If you’re cooking rice your own way, then figure it out however you please. But this is how I do it. Oh yeah, and stir the chickenbitsnonion occasionally so it doesn’t burn. The onions will carmelize, which is nice. Vidalia onions give it a bit sweeter taste than other types of onions. (I also hate raw onions. Hate. Just so you know.)

11. So now 20 minutes have gone by. Turn the burner under the rice off. Don’t take off the cover, now it’s going to steam for 10 minutes. If you aren’t cooking rice this way, you’re on your own. After 5 more minutes, add the general gau’s sauce to the mix in the frying pan. Add however much you want, you know, that whole “season to taste” thing. Whatever. Cook for 5 more minutes.

12. Rice should be done. Fluff that stuff up. Chicken should be done. Put rice on plate, put chicken on plate and there you have it.

FOR SWEET AND SOUR CHICKEN: Instead of the Sharwood General Gau’s Sauce, use La Choy Sweet and Sour Sauce.