Orange Chicken with Fruited Rice
Delight your taste buds with this vibrant and flavor-packed Orange Chicken with Fruited Rice—a perfect fusion of sweet, savory, and tangy elements. Tender, juicy chicken breasts are seared to golden perfection and glazed in a zesty orange sauce infused with soy, garlic, and ginger for a citrusy, aromatic bite. The accompanying fruited rice is a fragrant medley of fluffy white rice, sweet raisins, and diced dried apricots, simmered in savory chicken broth and finished with the fresh crunch of scallions. Topped with a sprinkle of sesame seeds for a nutty finish, this dish combines rich textures and bright flavors in every bite. Ideal for weeknight dinners or special occasions, this quick-to-prepare, 60-minute recipe is guaranteed to impress both family and guests. Keywords: orange chicken, fruited rice, chicken recipes, citrus glaze, easy weeknight dinner, sweet and savory meals, dried fruit recipes.
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Recipe Information
Ingredients
- 4 pieces Chicken breast
- 1 cup Orange juice
- 0.25 cup Soy sauce
- 2 tablespoons Brown sugar
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Vegetable oil
- 1 teaspoon Ginger, grated
- 2 cloves Garlic, minced
- 1 cup White rice, uncooked
- 2 cups Chicken broth
- 0.5 cup Raisins
- 0.5 cup Diced dried apricots
- 2 stalks Scallions, sliced
- 1 tablespoon Sesame seeds
Instructions
Start by preparing the orange chicken sauce. In a small bowl, mix together orange juice, soy sauce, brown sugar, grated ginger, and minced garlic. Set aside.
In another small bowl, mix the cornstarch with the water until smooth. This will be used later to thicken the sauce.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the prepared orange sauce mixture and bring it to a simmer. Stir frequently, and then slowly whisk in the cornstarch slurry. Continue to stir as the sauce thickens, about 2-3 minutes.
Return the cooked chicken to the skillet, toss it in the orange sauce until evenly coated, and simmer for another 2 minutes. Keep the skillet warm while you prepare the fruited rice.
For the fruited rice, rinse the uncooked white rice under cold water until the water runs clear. In a medium saucepan, bring the chicken broth to a boil over medium-high heat.
Add the rinsed rice, raisins, and diced dried apricots to the saucepan. Stir once, lower the heat to a simmer, and cover the pan with a lid. Cook for 15-18 minutes, or until the rice is tender and the liquid has been absorbed.
Once the rice is cooked, fluff it with a fork and stir in the sliced scallions.
To serve, place a portion of the fruited rice on each plate, top with an orange chicken breast, and garnish with sesame seeds. Enjoy!
Nutrition Facts
Calories |
2441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 21.4 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 5040 mg | 219% | |
| Total Carbohydrate | 336.1 g | 122% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 132.2 g | ||
| Protein | 170.3 g | 341% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 4301 mg | 92% | |
*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.
