Craving a restaurant-quality meal without the restaurant price tag? This vibrant Orange Chicken and Rice recipe is the perfect solution! It's bursting with flavor, incredibly easy to make, and ready in under 30 minutes. This recipe is perfect for busy weeknights, making it a fantastic addition to your collection of quick dinner ideas. Get ready to impress yourself and your family with this homemade cooking masterpiece!
Ingredients:
For the Chicken:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, lightly beaten
- 2 tablespoons vegetable oil
For the Orange Sauce:
- 1/4 cup orange juice (freshly squeezed is best!)
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons rice vinegar
- 2 tablespoons honey or brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon orange zest
- 1 teaspoon grated ginger
- 1/2 teaspoon garlic powder
- Pinch of red pepper flakes (optional)
For the Rice:
- 1 cup long-grain white rice
- 2 cups water or chicken broth
Instructions:
Get started with the Chicken:
- In a shallow dish, whisk together the cornstarch, flour, salt, and pepper.
- In a separate shallow dish, beat the eggs.
- Dredge each piece of chicken in the flour mixture, then dip in the beaten eggs, ensuring it's fully coated. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken and cook until golden brown and cooked through, about 6-8 minutes, ensuring not to overcrowd the pan. Work in batches if necessary. Remove the chicken and set aside.
Make the Orange Sauce:
- In a small bowl, whisk together the orange juice, soy sauce, rice vinegar, honey (or brown sugar), cornstarch, orange zest, ginger, garlic powder, and red pepper flakes (if using).
Cook the Rice:
- While the chicken is cooking, combine the rice and water (or broth) in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed.
Combine and Serve:
- Add the cooked chicken back to the skillet. Pour the orange sauce over the chicken and cook for 2-3 minutes, or until the sauce has thickened and coats the chicken nicely.
- Serve the orange chicken over a bed of fluffy rice. Garnish with extra orange zest and sesame seeds (optional) for an extra touch of deliciousness.
Tips for Success:
- For extra crispy chicken, double dredge the chicken pieces in the flour mixture.
- If you don't have fresh orange juice, you can substitute with bottled orange juice, but freshly squeezed offers a superior flavor.
- Adjust the amount of honey or brown sugar to your preferred level of sweetness.
- Don't overcook the chicken; it should be juicy and tender.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Variations:
- Add vegetables like broccoli, bell peppers, or carrots to the skillet along with the chicken for a more complete meal.
- Use chicken thighs instead of chicken breasts for a richer flavor.
- For a spicier dish, add more red pepper flakes or a dash of sriracha to the sauce.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-450
- Protein: 30-35g
- Carbohydrates: 40-45g
- Fat: 15-20g
This easy and healthy meal is perfect for a quick weeknight dinner or a casual weekend lunch. Enjoy this delicious and flavorful orange chicken and rice!