Orange Chicken with Fried Rice is a delightful combination of spicy and sweet flavors that will tantalize your taste buds. This homemade recipe is so delicious that you may find yourself opting to cook it at home rather than ordering take-out. Get ready to embark on a culinary adventure with this mouthwatering dish!
Ingredients:
- For The Orange Chicken:
- 2 whole Boneless, Skinless Chicken Breasts
- ¼ cups Cornstarch
- Salt And Pepper
- 1 cup Fresh Orange Juice
- 1 cup Water
- 2 Tablespoons Lime Juice
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Rice Wine Vinegar
- 3 strips Orange Zest – 1″ Wide By 2″ Tall
- ½ cups Lightly Packed Brown Sugar
- ½ teaspoons Fresh Minced Ginger
- 2 cloves Garlic, Minced
- 2 Tablespoons Light Soy Sauce
- 4 whole Dried Red Chilies, Broken In Half
- 2 Tablespoons Cornstarch, For The Slurry
- 2 Tablespoons Water, For The Slurry
- For The Fried Rice:
- 2 Tablespoons Oil, Divided
- 2 whole Eggs, Beaten Well
- ½ cups Diced Onion
- ½ cups Diced Carrots
- ⅓ cups Diced Celery
- 1 cup Bean Sprouts
- 1 cup Sliced Mushrooms
- 3 cups Cooked Medium Grain White Rice, Cooled
- 2 Tablespoons Light Soy Sauce
Directions:
- In a heavy-bottomed pot, heat about an inch of vegetable or canola oil to about 375F. Heat the oven to 250F.
- In a large zip top bag, combine the cornstarch, salt, and pepper. Add the chicken chunks and seal the bag. Toss to coat completely.
- Add the coated chicken to the hot oil in two or three batches. Cook until lightly golden and the chicken reaches an internal temperature of 160 F. Transfer the cooked chicken to a baking sheet. Hold the chicken in the oven.
- In a saucepan, combine the water, orange juice, lime juice, lemon juice, vinegar, orange zest, brown sugar, ginger, garlic, soy sauce, and dry chilies. Stir to combine. Place the pan over medium heat and bring to a boil. Reduce the heat to medium-low and let the sauce reduce by 1/3.
- In a small bowl, prepare the slurry by combining the cornstarch and water until smooth. Pour the mixture into the sauce and whisk until the sauce thickens. Take the sauce off the heat.
- For the fried rice, in a large skillet over high heat, add 1 teaspoon of oil. When the oil shimmers, add the eggs. Allow to cook until the eggs have become firm on the bottom. Flip the eggs gently and cook for twenty seconds, or until cooked through but not brown. Remove from the pan and place on a cutting board. Cut the egg into strips.
- Add the rest of the oil to the pan. Once it shimmers, add the onions, carrots, and celery. Cook for one minute, stirring constantly, then add the mushrooms and bean sprouts and cook for an additional minute. Add the rice to the pan and stir to combine with the vegetables. Add the egg strips and the soy sauce and stir well.
- Place the orange sauce over medium-low heat until hot, then add the chicken pieces. Stir to coat. Serve immediately.
Tips:
- Ensure the oil is hot enough before frying the chicken to achieve a crispy texture.
- Adjust the amount of chili according to your spice preference.
- Use day-old rice for the fried rice for better texture and flavor absorption.
Conclusion:
Orange Chicken with Fried Rice is a delightful dish that combines the tangy sweetness of orange sauce with the savory goodness of fried rice. By following this recipe, you’ll create a restaurant-quality meal right in your own kitchen. Enjoy the burst of flavors and the satisfaction of homemade take-out!
- Can I use chicken thighs instead of chicken breasts for the orange chicken?
- Yes, you can substitute chicken thighs for chicken breasts in this recipe. Just make sure to adjust the cooking time accordingly to ensure they are cooked through.
- Can I make this recipe ahead of time and reheat it later?
- While the orange chicken and fried rice are best enjoyed fresh, you can prepare the components separately and store them in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to the rice to prevent it from drying out.
- Is there a way to make this recipe less spicy?
- Absolutely! You can adjust the level of spiciness by reducing the amount of dried red chilies used in the orange sauce. You can also remove the seeds from the chilies before adding them to the sauce for a milder flavor.
- Can I make this recipe gluten-free?
- Yes, you can make this recipe gluten-free by using gluten-free soy sauce or tamari in place of the light soy sauce. Additionally, ensure that the cornstarch used for coating the chicken and thickening the sauce is certified gluten-free. The rest of the ingredients are naturally gluten-free.