Here’s a simple and delicious Orange Chicken with Rice recipe—crispy, tangy, and perfect for a homemade takeout-style meal:
Ingredients (serves 4)
For the chicken:
- 1 lb (450 g) chicken breast or thighs, cut into bite-sized pieces
- ½ cup all-purpose flour or cornstarch (for coating)
- 2 tablespoons vegetable oil
- Salt and pepper to taste
For the orange sauce:
- ¾ cup fresh orange juice (or store-bought)
- 2 tablespoons soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry for thickening)
- Optional: ½ teaspoon red pepper flakes for a little heat
For serving:
- Cooked white or jasmine rice
- Optional: sliced green onions or sesame seeds
Instructions
1. Cook the chicken
- Season chicken pieces with salt and pepper.
- Coat lightly with flour or cornstarch.
- Heat oil in a large skillet over medium-high heat.
- Cook chicken until golden brown and cooked through (5–7 minutes). Remove and set aside.
2. Make the orange sauce
- In the same skillet, add garlic and ginger; sauté 30 seconds until fragrant.
- Add orange juice, soy sauce, honey, and rice vinegar. Bring to a simmer.
- Stir in the cornstarch slurry to thicken the sauce. Simmer 1–2 minutes until glossy.
3. Combine
- Return cooked chicken to the skillet and toss to coat evenly in the sauce.
4. Serve
- Spoon orange chicken over cooked rice.
- Garnish with green onions or sesame seeds if desired.
Tips for best results:
- For extra crispiness, fry chicken in batches and drain on paper towels.
- Use fresh orange juice for a brighter flavor.
- Adjust sweetness or tanginess by adding more honey or vinegar to taste.
If you want, I can also give a slow cooker version of orange chicken with rice that’s even easier for a hands-off meal.
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