orange chicken and rice - remade

★★★★★ 4 Reviews
bethcolon avatar
By Beth Colon
from Spring Hill, FL

I LOVE, LOVE, LOVE Orange Chicken but the stuff you get from takeout is always way too sweet and not very good for you at all. So, this is my take on orange chicken. The flavors are so bright and fresh and citrusy, by far my favorite.

Blue Ribbon Recipe

Orange chicken is one of our go-to meals when ordering Chinese takeout, so we were excited to try Beth's version. It does not disappoint. The chicken is very tender. It soaks up the fresh, sweet, and bursting orange flavor from the sauce. Red pepper flakes add a little kick of spice that you're looking for. We used the brown rice suggested and it's perfect with the orange chicken.

— The Test Kitchen @kitchencrew
serves 6
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For orange chicken and rice - remade

  • ORANGE CHICKEN
  • 4
    chicken breasts, boneless and skinless
  • 3 c
    water
  • juice from 2 oranges
  • zest from 2 oranges
  • 1/4 c
    lemon juice
  • 1/3 c
    rice vinegar
  • 5 Tbsp
    soy sauce, low sodium
  • 3/4 c
    light brown sugar, firmly packed
  • 1/2 tsp
    fresh ginger root, grated or finely minced
  • 2 Tbsp
    green onions, chopped + more for garnish
  • 1/4 tsp
    red pepper flakes (more or less depending on your taste)
  • 4 Tbsp
    corn starch
  • 3 Tbsp
    water
  • RICE
  • 3 c
    water
  • 4 c
    brown rice (Minute Rice)
  • 2 Tbsp
    vegetable oil
  • 2
    chicken bouillon cubes, low sodium
  • 1/4 c
    soy sauce, low sodium
  • 2
    eggs
  • 1/4 c
    green onions, chopped
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How To Make orange chicken and rice - remade

  • 1
    In a medium saucepan, add water, the juice of two oranges and lemons, rice vinegar, and soy sauce. Place on med-high heat. Add the zest of 2 oranges, brown sugar, ginger, garlic, green onion, and red pepper flakes. Bring this mixture to a boil. Remove from heat and let this cool for about 10-15 minutes.
  • 2
    While this is cooling, remove any fat from chicken breasts. Cut into small bite-size pieces. Place in a large bowl.
  • 3
    When the mixture is cooled, add one cup to the chicken and mix so that all of the chicken is coated. Reserve the remaining mixture for later. Refrigerate for 1-2 hours.
  • 4
    Place chicken and marinade in large skillet/frying pan and cook until no longer pink. (If you have a lot of juice remaining drain it off.) Add the reserved sauce to chicken and cook for about 5-7 minutes over med-high heat.
  • 5
    In a small bowl, add water and corn starch. Mix together. Add to chicken, stirring constantly. This should thicken up quickly.
  • 6
    (This is for Minute Rice, if you use a different kind, use the directions on your package) Add 3 cups of water, 2-3 chicken bouillons, and 2 Tbsp oil to water and bring to a boil. Add 4 cups of the brown rice, bring back to boil, and cover. Reduce heat to low and simmer for 5 minutes.
  • 7
    While this is cooking, scramble up the 2 eggs.
  • 8
    Once the rice is done, add the soy sauce, chopped green onions, and the cooked eggs. Taste and then add salt if needed. Try it and tell me if this isn't better than takeout! lol. Hope you enjoy.
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