Dairy-Free Orange Chicken and Rice
Bursting with tangy, citrusy flavor and a touch of savory sweetness, this Dairy-Free Orange Chicken and Rice recipe is a healthier twist on the classic takeout favorite. Perfectly tender chicken breast is coated in a luscious glaze made from freshly squeezed orange juice, soy sauce, and aromatic ginger and garlic, offering a delightful balance of sweet and tangy. Served over fluffy long-grain white rice, this satisfying dish is topped with vibrant green onions and nutty sesame seeds for added texture and freshness. Made without any dairy, this meal is allergy-friendly and ideal for families, offering a wholesome dinner in just under an hour. Whether you're looking for a quick weeknight dinner or a crowd-pleaser, this recipe is sure to become a regular on your menu!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 1 cup freshly squeezed orange juice
- 0.25 cup soy sauce
- 2 tablespoons rice vinegar
- 0.25 cup brown sugar
- 2 tablespoons cornstarch
- 3 tablespoons water
- 2 minced garlic cloves
- 1 teaspoon ginger
- 2 tablespoons olive oil
- 1 cup long-grain white rice
- 2 cups water for rice
- 3 sliced green onions
- 1 tablespoon sesame seeds
Instructions
Start by cutting the chicken breast into bite-sized cubes and set aside.
In a bowl, mix the orange juice, soy sauce, rice vinegar, brown sugar, minced garlic, and ginger until well combined to create the orange sauce.
In a separate small bowl, combine the cornstarch and 3 tablespoons of water to make a slurry; this will thicken the sauce later.
Heat a tablespoon of olive oil in a large pan over medium heat. Add the chicken cubes and cook until they are no longer pink inside and lightly browned outside, about 5-7 minutes. Remove the chicken from the pan and set aside.
Add the remaining tablespoon of olive oil to the pan. Pour in the orange sauce and bring to a simmer. Once simmering, stir in the cornstarch slurry to thicken the sauce, stirring constantly for about 2-3 minutes.
Return the cooked chicken to the pan with the sauce. Stir well to coat the chicken evenly with the sauce. Reduce the heat to low and let it simmer for another 5 minutes, ensuring the chicken absorbs the sauce.
While the chicken is simmering, add 1 cup of rice and 2 cups of water to a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and let it simmer for 15 minutes or until the rice is tender and the water is absorbed.
Fluff the cooked rice with a fork and serve a portion on each plate.
Add the orange chicken on top of the rice and garnish with sliced green onions and sesame seeds before serving.
Serve hot and enjoy your dairy-free orange chicken and rice!
Nutrition Facts
Calories |
1583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 3821 mg | 166% | |
| Total Carbohydrate | 142.2 g | 52% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 57.5 g | ||
| Protein | 142.7 g | 285% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2291 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
