Easy Orange Chicken and Rice

a photo of orange chicken in a black pan with orange styling props in the background

Sweet, sticky, tangy and just the right amount of saucy, this recipe brings the homemade orange chicken magic without requiring a culinary degree. Juicy chicken breast, fresh citrus, and a gingery kick all come together over fluffy rice—aka comfort food with a glow-up.

Note - ingredients can be approximate

5 from 1 vote

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Prep Time 5

Cook Time 20

Total Time 25

Course Main Course

Cuisine Chinese

Servings

Calories 463 kcal

Equipment

Ingredients

Chicken and Rice

250 g (1 ⅓ cups) long-grain rice
600 g (1 ⅓ lb) chicken breast , cut into 1 inch pieces
30 g (2 tablespoon) soy sauce
50 g (½ cups) corn starch
1 orange rind, optional
15 g (1 tablespoon) extra virgin olive oil

Orange Sauce

3 cloves garlic, minced, see note 1
2 g (1 teaspoon) ginger, minced/grated, see note 1
250 ml (1 cups) orange juice, approx.2, see note 2
50 g (¼ cups) brown sugar
60 g (¼ cups) soy sauce
30 g (2 tablespoon) white wine vinegar, subs note 3

Instructions

Prepare

Cook your 250 g (1 ⅓ 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 (1 ⅓ lb) chicken breast into bite-sized chunks and toss with 50 g (½ cups) corn starch, 30 g (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, 2 g (1 teaspoon) ginger, 250 ml (1 cups) orange juice, 50 g (¼ cups) brown sugar, 60 g (¼ cups) soy sauce, 30 g (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 15 g (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 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.

Video

Notes

Note 1 - Garlic and ginger

I highly recommend using fresh garlic cloves and freshly grated ginger for the best flavour. You can opt for pre-minced or even powder in a pinch, but you won't have the same intensity.

Note 2 - Orange Juice

I recommend using freshly squeezed orange juice for the best flavour, but you can use store-bought if this is all you have access too. I recommend getting juice that is 100% juice without added fillers or sugar.

Note 3 - White wine vinegar

Substitute with other white vinegars or a white wine.

Serve with

Rice and veggies (e.g. carrots, zucchini, bell peppers, snap peas etc.)

Storing

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.

Reheating

Microwave. Add a splash of water to the rice and orange sauce, then reheat on 1 minute bursts, stirring in between.

Stovetop. Add a splash of oil to the pan, some extra liquid to the sauce then heat on the pan for approx. 5 minutes. Stirring regularly.

Freezing

Store in the freezer for up to 3 months in a freezer-safe container. Thaw overnight in the fridge.

Nutrition

Calories: 463kcalCarbohydrates: 68gProtein: 31gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 77mgSodium: 836mgPotassium: 690mgFiber: 2gSugar: 16gVitamin A: 164IUVitamin C: 33mgCalcium: 63mgIron: 1mg

Keyword chicken meal prep, chicken recipe, Meal Prep Recipe

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