Orange Chicken Recipe



Fried Rice

2 Cups cooked long grain rice (Prepare according to package directions)

2 eggs, beaten

3 Tablespoons butter, split use

1 Cup frozen peas and carrots, thawed

¼ Cup yellow or white onion, diced

2 Tablespoons soy sauce

¼ teaspoon sesame oil (or more to taste)

⅛ teaspoon ground pepper

⅛ teaspoon salt (or to taste)

1 green onion, diced

Chicken Marinade

1 to 1-1/2 pounds boneless skinless chicken breast or tender strips

1 Tablespoon vegetable oil

½ teaspoon salt

1 egg, beaten

½ cup cornstarch (to be used later) (Do not add in to the marinade)

Orange Sauce

2 Tablespoons fresh grated orange zest (from 1 orange)

1 cup orange juice

4 Tablespoons rice vinegar

2 Tablespoons soy sauce

2 Tablespoons white cooking wine

2 Tablespoons brown sugar

2 Tablespoons corn starch

1 teaspoon salt

½ teaspoon sesame oil

¼ teaspoon crushed red pepper

1 clove garlic

¼ teaspoon ground ginger

Stir Fry

½ to ⅔ cup vegetable oil for frying


3 green onions, diced

3 cloves minced garlic

2 teaspoons toasted sesame seeds (optional)



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.

Once sizzling, add the rice mixture to the skillet. Sauté the rice mixture for 2 minutes.

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 ½ 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.

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