You’ve got chicken in the fridge, an orange rolling around in the fruit bowl, and about 30 minutes before you consider ordering takeout again. Stop. This easy orange chicken and rice is your new go-to dinner that’s quicker than delivery and way more satisfying.
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Why you'll love this recipe
Meal Prep Friendly. This is a balanced meal with protein-packed chicken, saucy goodness, and rice (plus your fave veggies).
Asian Fakeaway. Skip the delivery fees and whip this up instead—it’s got the bold flavours you love. If you dig this, try our Honey Soy Chicken or Black Pepper Chicken Stir Fry.
Citrusy. The fresh orange in this homemade sauce brings a bright, zippy flavour that makes every bite sing. Need more citrus joy? Check out Orange Roast Chicken or Lemon Chicken.
Done in 30 Minutes. Like, start-to-finish. Because your time is precious (and hunger is real). Fast-cooking like our Ground Pork Stir Fry or Shrimp Stir Fry, this one keeps dinner stress-free.
Ingredients
Chicken breast. Lean, tender, and affordable. Thighs also work well and will be more tender (although, by tenderising the breast using my tips, you won't much of a difference).
Soy sauce. Brings that umami punch. Use low-sodium if you’re watching salt.
Cornstarch. This has multiple purposes. It helps tenderise the chicken breast, it also helps the outside get crispy AND it helps thicken up the sauce.
Orange juice and rind. Fresh orange juice makes all the difference here—store-bought can be too sweet or flat. But, feel free to substitute if you're in a pinch (try and get a pure orange juice without added sugar, though)
Garlic. Because flavor. Always.
Ginger. Highly recommend fresh ginger for the zing. You can use minced or ground, but it won't have the same punch.
Brown sugar. Sweetens things up and balances the citrus. If you're using premade orange juice (especially if it has sugar in it), you may not need as much.
White wine vinegar. You can substitute with any white vinegar, or even white wine. It helps with the balance of the citrus.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make ginger orange chicken
Step 1: Begin by cooking your rice. You can do this your way, or see my post for tips and tricks
Step 2: Dice your chicken breast into bite-sized chunks and toss with cornstarch, a little soy sauce and orange zest (optional, but it adds to the orange flavour). Set aside for 10 minutes while mixing sauce ingredients together.
Step 3: Heat a pan over medium-high heat with oil and sear the chicken for 3-4 minutes each side (it doesn't need to be cooked through yet).
Step 4: Pour orange sauce into the pan Pour it into the pan and let it come to a bubble. Once bubbling, decrease the heat to low and stir to coat the chicken (this will help thicken the sauce).
Step 5: Once the chicken reaches 69°C (160°F) remove from the heat and let rest for 5 minutes
Step 6: If you're cooking vegetables, you can do these in the same pan while the chicken is resting (they'll be coated in the leftover homemade sauce giving them flavour)
Step 7: Serve over rice and add your favourite veggies.
Top Tip
Don’t overcrowd the pan. Cook the chicken in batches if needed to keep it crispy, not steamy.
Zest before juicing. You’ll thank yourself. Trust.
Taste and tweak the sauce. Too sweet? Add vinegar. Too sour? Add sugar.
Substitutions and variations
Swap the chicken. You can use boneless thighs for a richer bite or extra-firm tofu for a veggie-friendly version. Prepare the exact same (but with the tofu, you don't have to worry about bringing it up to temperature).
Mix up the citrus. Try a blood orange or even grapefruit for a twist on the classic sauce. I even have a Lemon Chicken that is made very similar.
Make it spicy. Add red chili flakes or a splash of sriracha to the sauce if you like a bit of heat.
Recommended Equipment
A https://www.amazon.com.au/Cuisinart-622-30DF-Deep-Cover-12-Inch/dp/B00GOENE6I?keywords=deep%2Bfrying%2Bpan&qid=1704257760&sr=8-10&th=1&linkCode=ll1&tag=athletelunchb-22&linkId=2f2efd3a9303e218306bd83ace4c4de1&language=en_AU&ref_=as_li_ss_tl or cast iron skillet makes cooking the chicken easier and cleaning up way less annoying. You’ll also want a microplane zester for getting all that fresh orange zest without scraping your knuckles off.
Meal prepping orange chicken and rice
This recipe is perfect for meal prepping—it reheats well because of the orange marinade and gives you a solid, tasty base for lunch or dinner all week. Just serve the orange chicken with Rice and veggies for a balanced, no-brainer meal.
Storing and Freezing
Allow to cool at room temperature for no more than 2 hours, then pop the lid on the container. Keep the orange chicken separate from the rice if possible to prevent the rice going soggy.
Store in the fridge for up to 4 days in an airtight container or in the freezer for up to 3 months in a freezer-safe container. Thaw overnight in the fridge.
Reheating
iMicrowave. Add a splash of water to the rice and orange sauce (this will keep the rice moist and helps loosen the sauce), then reheat on 1 minute bursts, stirring in between.
Stovetop. You can also reheat on the stove by adding a splash of oil to the pan, some extra liquid to the sauce and stirring for approx. 5 minutes until heated through. You can do the rice and veggies on the same pan, too.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
You can, but fresh orange juice gives the best zing and brightness. If using bottled, go for 100% juice with no added sugar.
Yes! It’s made with lean chicken breast, real ingredients, and no deep frying. It's a healthy option to the takeaway orange chicken which is usually deep fried with a lot of extra added sugar and oil.
Serve with veggies to boost the health points even more.
Yes, just make sure to thaw it first and pat it dry. Otherwise, you’ll get a watery mess and the cornstarch coating won’t stick (which means it won't get tenderised and you risk the sauce staying runny).
Broccoli, bell peppers, snap peas, or even edamame. Stir-fry them or steam for a crunchy, colourful side. Once the chicken is cooked, I like to leave a bit of extra orange marinade in the pan and stir fry the veggies in the sauce for extra flavour.
Other meal prep friendly recipes
Or, you can have a browse through my Meal Prep Recipes for more delicious eats.
Recipe
Easy Orange Chicken and Rice
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Equipment
- https://www.amazon.com.au/Cuisinart-622-30DF-Deep-Cover-12-Inch/dp/B00GOENE6I?keywords=deep%2Bfrying%2Bpan&qid=1704257760&sr=8-10&th=1&linkCode=ll1&tag=athletelunchb-22&linkId=2f2efd3a9303e218306bd83ace4c4de1&language=en_AU&ref_=as_li_ss_tl
Ingredients
Chicken and Rice
- 1 ¼ cups long-grain rice
- 600 g (1.3 lb) chicken breast , cut into 1 inch pieces
- 2 tablespoon soy sauce
- ½ cup corn starch
- 1 orange rind, optional
- 1 tablespoon extra virgin olive oil
Orange Sauce
- 3 cloves garlic, minced, see note 1
- ¼ teaspoon ginger, minced/grated, see note 1
- 2 oranges (juice), approx. 1 cup, see note 2
- ¼ cup brown sugar
- ¼ cup soy sauce
- 2 tablespoon white wine vinegar, subs note 3
Instructions
Prepare
- Cook your 1 ¼ cups long-grain rice your way (it'll make approx. 3 ½ cups), or see my post for tips and tricks
- Dice your 600 g chicken breast into bite-sized chunks and toss with ½ cup corn starch, 2 tablespoon soy sauce, 1 orange rind (optional, it adds to the orange flavour). Set aside for 10 minutes.
- Mix sauce ingredients together: 3 cloves garlic, ¼ teaspoon ginger, 2 oranges (juice), ¼ cup brown sugar, ¼ cup soy sauce, 2 tablespoon white wine vinegar
- If serving with vegetables, slice them now so they can be added to the orange sauce after you've finished the chicken (see serving recommendations in notes)
Cook
- Heat a pan over medium-high heat with 1 tablespoon extra virgin olive oil and sear the chicken for 3-4 minutes each side (it doesn't need to be cooked through yet).
- Pour orange sauce into the pan Pour it into the pan and let it come to a bubble.
- Once bubbling, decrease the heat to low and stir to coat the chicken (this will help thicken the sauce).
- Once the chicken reaches 69°C (160°F) remove from the heat and let rest for 5 minutes.
- If you're cooking vegetables, you can do these in the same pan while the chicken is resting (they'll be coated in the leftover homemade sauce giving them flavour)
- Serve over rice and add your favourite veggies.
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