First you're going to want to put the rice on to cook since it takes longest...

Add 1 cup of water in a decent sized pot or sauce pan with a snug fitting lid, then add 1/2 tsp salt and 1 tsp butter (if desired) and let it boil.

Recude heat to medium and add 1/2 cup uncooked white rice to water.

Stir the rice to even it out in the pot, then cover.

Set a timer for 18-20 minutes and let the rice steam itself to awesomeness.

Next, is the really yummy part - the orange sauce... and it's really simple too.

Combine 1/2 cup bbq, 1/2 orange marmalade, and 1 tbsp (or one take-out packet) of soy sauce in a sauce pan and stir to mix ingredients.

Then set it next to the pot of rice on the stove and let it simmer on medium low for 15 minutes. Note: you'll want to stir your saucy concoction every 3-4 minutes of simmer time to keep from burning your sauce.

Now it's time to get hands on with some chicks. Take your boneless chicken and cut it into 1/2 inch - 1 inch cubes. (Wash your hands after handling to keep other items from contracting slimy chicken kooties.)

Crack 1 egg into a shallow bowl, grab a fork or butter knife, thenpop the yolk and mix the egg.

In a separate bowl, combine 1/2 cup flour and 1/2 cup corn starch.

Now, dip each piece of chicken in the egg, then coat in dry mix.

Heat a pan on medium with about 2 tbsp of oil (olive or vegetable will do). When the pan is warmed up, add your egg dipped and flour/starch coated chicken cubes.

Chicken will cook for about 5 minutes on each side. Turn and reposition the chicken as needed to assure all sides of cubes are cooking.

After 10-12 minutes of cooking, remove from heat and cut a cube to make sure chicken is cooked thoroughly (no pink on the inside).

Once everything is done cooking, transfer chicken cubes into a bowl and pour orange sauce on top. Toss or fold the chicken in the sauce until well coated. Then plate up some rice, add your orange chicken, and enjoy.