Lion’s Mane Orange “Chicken” Rice Bowls

• 3/4 cup orange juice
• 1/3 cup orange marmalade
• 1 tablespoon soy sauce
• 2 cups vegetable oil, for frying
• 2 cups all-purpose flour, divided
• 1/2 cup whole milk
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 8 ounces Lion’s Mane mushrooms, cut into bite-sized pieces
• 2 cups cooked white rice, kept warm for serving
• 1 cup steamed broccoli florets, kept warm for serving

• Combine orange juice, marmalade and soy sauce in a small saucepan over medium-high heat. Bring mixture to a boil, then reduce heat to medium-low and simmer until thickened, about 5 to 7 minutes. Transfer glaze to a large heat-proof bowl and set aside.
• Heat vegetable oil to 350°F in a large skillet over medium-high heat. Meanwhile, combine 1 cup of flour, milk, salt and pepper in a shallow bowl. Whisk until smooth. Place remaining flour into a separate shallow bowl. Dredge mushroom pieces one at a time, first into batter mixture, then coating with flour.
• Carefully place battered mushroom pieces into hot oil and fry until golden-brown and crispy, about 3 to 4 minutes per side. Remove and place onto a paper-towel-lined plate to drain.
• Transfer mushrooms to bowl with reserved orange glaze, and toss to coat.
• To serve, divide rice evenly among 2 bowls and top with orange-glazed mushrooms and steamed broccoli.