Description
A flavorful and satisfying one‑pan meal combining crispy orange chicken with savory fried rice, perfect for a quick weeknight dinner.
Ingredients
Units
Scale
- 2 cups cooked jasmine rice (preferably day‑old)
- 1 lb boneless skinless chicken thighs, cut into 1″ pieces
- 2 tbsp cornstarch
- 2 tbsp vegetable oil, divided
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 cup frozen peas and carrots
- 2 large eggs, beaten
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 3 green onions, sliced
- Orange Sauce:
- 1/2 cup orange juice
- 2 tbsp brown sugar
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp grated fresh ginger
- 1/2 tsp red pepper flakes (optional)
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- In a bowl, toss chicken pieces with 2 tbsp cornstarch until well coated.
- Heat 1 tbsp oil in a large skillet or wok over medium‑high heat. Add chicken; cook until golden and cooked through, about 5–7 min. Remove chicken and set aside.
- In the same pan, add remaining 1 tbsp oil. Sauté onion until translucent, about 2 min. Add garlic and cook 30 sec until fragrant.
- Push veggies to one side and pour beaten eggs on the other. Scramble until just set, then mix with onion and garlic.
- Add frozen peas and carrots; cook 2 min until thawed. Stir in rice, breaking up any clumps.
- Stir in soy sauce, oyster sauce, and sesame oil; mix thoroughly.
- Push rice to the side. Pour orange sauce ingredients (juice, sugar, vinegar, soy, ginger, pepper flakes) into the empty side; simmer 1 min, then stir in cornstarch slurry until thickened.
- Return chicken to the pan; toss everything together until coated and heated through.
- Garnish with sliced green onions and serve hot.
Notes
- Use day‑old rice so the grains are separated and avoid clumping.
- Adjust red pepper flakes for desired heat level.
- Chicken thighs stay juicier, but breast can be substituted.
- For extra flavor, add a splash of rice wine or mirin.
Nutrition
- Serving Size: 1 plate (about 1¾ cups)
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 125 mg