Orange Chicken and Rice
Dive into a world of bold citrus flavor with this irresistible Orange Chicken and Rice recipe, a perfect fusion of sweet, savory, and spicy. Featuring tender, crispy boneless chicken thighs coated in a golden cornstarch crust, the dish is brought to life with a homemade orange sauce that combines fresh orange juice, soy sauce, grated ginger, and a hint of red pepper flakes for a kick. Served on fluffy jasmine rice and topped with vibrant green onions and nutty sesame seeds, this easy-to-follow recipe is ready in just one hour, making it ideal for busy weeknights or an impressive weekend treat. Whether you're a fan of takeout-style classics or simply seeking a flavorful chicken and rice dish to share, this recipe delivers gourmet taste straight to your table.
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Recipe Information
Ingredients
- 1.5 pounds Boneless chicken thighs
- 1 cup Cornstarch
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Vegetable oil
- 1 cup Orange juice
- 0.25 cup Soy sauce
- 2 tablespoons Rice vinegar
- 0.5 cup Sugar
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 0.5 teaspoon Red pepper flakes
- 2 Green onions, sliced
- 1 tablespoon Sesame seeds
- 2 tablespoons Water
- 1.5 cups Jasmine rice
- 3 cups Water for rice
Instructions
1. Prepare the rice: Rinse 1.5 cups of jasmine rice under cold water until the water runs clear. Combine with 3 cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes until the rice is tender and the water is absorbed.
2. Cut 1.5 pounds of boneless chicken thighs into 1-inch pieces.
3. In a large bowl, mix 1 cup of cornstarch, 0.5 teaspoon of salt, and 0.5 teaspoon of ground black pepper. Toss the chicken pieces in the mixture until well-coated.
4. Heat 1 cup of vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches for about 5-7 minutes until they are golden brown and cooked through. Remove and drain on paper towels.
5. In a medium saucepan, combine 1 cup of orange juice, 0.25 cup of soy sauce, 2 tablespoons of rice vinegar, 0.5 cup of sugar, 3 minced garlic cloves, 1 tablespoon of grated ginger, and 0.5 teaspoon of red pepper flakes.
6. Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for about 5 minutes until the sauce begins to thicken.
7. In a small bowl, mix 2 tablespoons of water with 2 teaspoons of cornstarch. Stir into the sauce and cook for an additional 2 minutes until the sauce is thickened and glossy.
8. Add the fried chicken pieces to the sauce, stirring to coat them evenly.
9. Serve the orange chicken over the cooked rice. Garnish with sliced green onions and 1 tablespoon of sesame seeds.
Nutrition Facts
Calories |
4249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.8 g | 365% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 136.6 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 3959 mg | 172% | |
| Total Carbohydrate | 291.4 g | 106% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 121.1 g | ||
| Protein | 156.5 g | 313% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2358 mg | 50% | |
*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.
