Orange chicken with fried rice is a favorite dish in our household. It is fun to cook and makes a satisfying meal. To make your prep easier, prepare the fried rice first, then marinate the chicken. While the chicken is marinating, make the sauce and toast the sesame seeds. Then cook your chicken and add the sauce when cooked.
Prep Time1 hourhr
Cook Time30 minutesmins
Total Time1 hourhr30 minutesmins
Course: Main
Cuisine: American
Keyword: chicken, rice
Servings: 4
Author: Laura Warnke
Ingredients
Fried Rice
2Cupscooked long grain ricePrepare according to package directions
2eggsbeaten
3Tablespoonsbuttersplit use
1Cupfrozen peas and carrotsthawed
1/4Cupyellow or white oniondiced
2Tablespoonssoy sauce
1/4teaspoonsesame oilor more to taste
1/8teaspoonground pepper
1/8teaspoonsaltor to taste
1green oniondiced
Chicken Marinade
1 to 1-1/2poundsboneless skinless chicken breast or tender strips
1Tablespoonvegetable oil
1/2teaspoonsalt
1eggbeaten
1/2cupcornstarchto be used later (Do not add in to the marinade)
Orange Sauce
2Tablespoonsfresh grated orange zestfrom 1 orange
1cuporange juice
4Tablespoonsrice vinegar
2Tablespoonssoy sauce
2Tablespoonswhite cooking wine
2Tablespoonsbrown sugar
2Tablespoonscorn starch
1teaspoonsalt
1/2teaspoonsesame oil
1/4teaspooncrushed red pepper
1clovegarlic
1/4teaspoonground ginger
Stir Fry
1/2 to 2/3cupvegetable oil for frying
3green onionsdiced
3clovesminced garlic
2teaspoonstoasted sesame seedsoptional
Instructions
Fried Rice
Prepare enough long cooking rice as directed on package to yield 2 cups of cooked rice. (It can be prepared earlier in the day). Measure out 2 cups cooked rice into a large bowl and set aside.
In a skillet frying pan, scramble the eggs with 1 Tablespoon of butter. After the eggs are cooked hard, chop them into small size bits with a knife or spatula.
Stir the chopped eggs into the bowl of cooked rice. Add in the thawed peas and carrots and the diced yellow onion.
Melt 2 Tablespoons of butter into a large deep skillet.
Sprinkle the soy sauce and sesame oil evenly over the rice.
Saute the mixture for about 8 minutes, being sure to stir and turn frequently using a spatula until it is lightly browned.
Remove from heat and season with salt and pepper to taste.
Place in a large serving bowl and garnish with the diced green onion.
Chicken Marinade
Cut chicken into small 1 inch pieces and place in a glass bowl.
Add in the vegetable oil, salt, and beaten egg.
Mix together until all the pieces are coated. Cover, set aside, and let marinate 15-20 minutes.
Orange Sauce
Zest 2-3 Tablespoons of orange peel. In a medium saucepan combine all sauce ingredients and stir together. Bring to a boil over medium heat and stir constantly until thickened.
Toasted Sesame Seeds
Place 2 teaspoons of raw sesame seeds in a small frying pan with 1 teaspoon butter. Cook over medium heat until toasted, approximately 3-4 minutes. Remove from heat, cool, and set aside.
Cooking the Chicken
Add the 1/2 cup cornstarch to the bowl of marinated chicken. Stir to coat evenly so all pieces are coated.
Heat oil in a large heavy duty skillet until a few drops of water bead off of it (approx. 350 degrees F.)
Add the chicken a few pieces at a time forming a single layer of chicken in the pan. Use tongs to keep separated. Cook the chicken on the first side until golden, about 3 minutes. Flip and brown the other side, 2-3 minutes longer. Transfer the cooked chicken to a big plate.
Stir Fry and Sauce
Remove the skillet from the stove and let cool down 2-3 minutes.
Place the pan back on the heat along with 1-2 Tablespoons of the remaining oil from frying the chicken. If you don't have enough oil in the pan, add more vegetable oil to make 1-2 Tablespoons.
Add the diced green onion and minced garlic. Cook for 1-2 minutes to release its fragrance.
Pour the orange sauce into the frying pan. Let it warm up 1-2 minutes.
Add the chicken pieces back in to the pan and stir to coat with the orange sauce. Add in the toasted sesame seeds and stir together.
Transfer to a serving bowl and serve over the hot fried rice.
Notes
You can make the rice earlier in the day to save on prep time.