Orange Chicken and Rice - Remade
By
Beth Colon
@bethcolon
10
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.
Ingredients
-
ORANGE CHICKEN
-
4chicken breasts, boneless and skinless
-
3 cwater
-
·juice from 2 oranges
-
·zest from 2 oranges
-
1/4 clemon juice
-
1/3 crice vinegar
-
5 Tbspsoy sauce, low sodium
-
3/4 clight brown sugar, firmly packed
-
1/2 tspfresh ginger root, grated or finely minced
-
2 Tbspgreen onions, chopped + more for garnish
-
1/4 tspred pepper flakes (more or less depending on your taste)
-
4 Tbspcorn starch
-
3 Tbspwater
-
RICE
-
3 cwater
-
4 cbrown rice (Minute Rice)
-
2 Tbspvegetable oil
-
2chicken bouillon cubes, low sodium
-
1/4 csoy sauce, low sodium
-
2eggs
-
1/4 cgreen onions, chopped
How to Make Orange Chicken and Rice - Remade
- 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.
- While this is cooling, remove any fat from chicken breasts. Cut into small bite-size pieces. Place in a large bowl.
- 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.
- 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.
- In a small bowl, add water and corn starch. Mix together. Add to chicken, stirring constantly. This should thicken up quickly.
- (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. - While this is cooking, scramble up the 2 eggs.
- 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.
