–4 chicken tenderloins or breast strips
–orange sauce (Chinese; I used the brand Panda Express)
–thyme (fresh if possible)
–broccoli (half a head, florets only)
–miniature carrots (about a dozen)
–Vidalia onion (one-half, medium)
–salt and pepper
–plain breadcrumbs (boxed)
–white rice (instant, boxed)
1 – Break the florets off half a head of broccoli, and place in a covered baking dish. Cut miniature carrots in small pieces, about half an inch each, and add to the dish. Slice one-half onion, and add to the dish. Season with salt, pepper, thyme, and olive oil. Add one-half of the bottle of orange sauce to the dish. Stir. Cut apart chicken into 1-inch pieces. Place in a plastic bag. Season with salt, pepper, and olive. Pour plain breadcrumbs into the bag. Shake well. Place the chicken in 1 layer atop the vegetables. Season with a little more olive oil and with thyme. Set aside.
2 – Measure two-thirds cup of white rice and place in a covered baking dish. Add two-thirds cup of water. Season with salt and olive oil. Microwave on high for 2 minutes. Let sit for at least 5 minutes, still covered.
3 – Microwave the chicken and vegetables for 9 minutes on high. Stir well.
4 – Serve the chicken and vegetables atop the rice.