Orange Chicken and Rice

Elevate your weeknight dinner with this irresistible Orange Chicken and Rice recipe, a perfect blend of crispy, golden chicken and vibrant homemade orange sauce served over tender jasmine rice. Juicy boneless chicken thighs are coated in a light cornstarch batter and fried to perfection, creating a crunchy exterior that pairs beautifully with the sweet and tangy sauce, made from fresh orange juice, soy sauce, ginger, garlic, and a hint of red pepper for a touch of heat. Quick and easy to prepare in just an hour, this dish is garnished with fresh green onions and toasted sesame seeds for an added layer of flavor and crunch. Ideal for feeding a family of four, this flavorful and satisfying meal will transport your taste buds straight to your favorite takeout spot—all from the comfort of your own kitchen!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

2. Cut 1.5 pounds of boneless chicken thighs into 1-inch pieces.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

6. Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for about 5 minutes until the sauce begins to thicken.

Step 7

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.

Step 8

8. Add the fried chicken pieces to the sauce, stirring to coat them evenly.

Step 9

9. Serve the orange chicken over the cooked rice. Garnish with sliced green onions and 1 tablespoon of sesame seeds.

Nutrition Facts

Serving size	2518.2 grams (2518.2g)

Amount per serving	% Daily Value*
Calories	4249

Total Fat 284.80g	365%
Saturated Fat 49.10g	246%
Polyunsaturated Fat 136.60g
Cholesterol 590mg	197%
Sodium 3959mg	172%
Total Carbohydrate 291.40g	106%
Dietary Fiber 5.80g	21%
Total Sugars 121.10g
Protein 156.50g	313%

Vitamin D 0IU	0%
Calcium 227mg	17%
Iron 13mg	72%
Potassium 2358mg	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.

Source of Calories

Fat: 58.9%

Protein: 14.4%

Carbs: 26.8%