Orange Chicken with Jasmine Rice is a delicious and comforting dish that beautifully bridges the gap between traditional Asian flavors and modern culinary innovation. This recipe takes its inspiration from the classic Chinese-American orange chicken, a staple often found in bustling food courts and cherished takeout menus, but elevates it with a focus on fresh, wholesome ingredients and authentic techniques.
Historically, orange chicken first gained popularity in the United States as an adaptation of Chinese sweet-and-sour flavors, customized to suit local palates. Its tangy glaze and crispy texture became an instant hit, especially in fast-casual dining settings. However, our take on this beloved dish leans heavily into its core roots by enhancing the natural brightness of fresh orange juice, the savory umami of soy sauce, and the subtle warmth of ginger and garlic. While still indulging in the crispy, golden texture of fried chicken, this version avoids heavy breading and overly sweet, processed sauces.
The pairing of orange chicken with Jasmine rice is no accident either. Fragrant and slightly floral, Jasmine rice is a mainstay in Southeast Asian cuisine and perfectly complements the bold flavor profile of the chicken and tangy citrus sauce. Its light, fluffy texture provides the ideal bed for soaking up all the mouthwatering juices from the dish while offering a neutral backdrop that balances the meal’s complexity.
One of the key elements of this recipe’s magic is simplicity. With only a handful of accessible ingredients and easy-to-follow steps, it’s designed to make restaurant-quality food achievable at home. By focusing on fresh, minimally processed items like freshly squeezed orange juice and aromatic ginger, the dish becomes a healthier, more vibrant alternative to traditional takeout. The use of low-sodium soy sauce and honey further enhances the balance between savory and sweet without being overly indulgent.
This recipe also honors the versatility of orange chicken as a communal, family-friendly dish. Its sweet and tangy glaze appeals to diners of all ages, while its customizable nature allows for personalization, such as adding red pepper flakes for heat or garnishing with fresh orange zest for added aroma. Plus, it’s quick and approachable—ready in just 45 minutes—making it the perfect choice for weeknight dinners or casual gatherings.
The story behind this recipe pays homage to the rich culinary traditions of Asian cuisine while embracing modern, health-conscious cooking techniques. Whether serving it up as a satisfying lunch or a hearty dinner, Orange Chicken with Jasmine Rice offers more than just a meal—it’s an experience that brings together vibrant flavors and a touch of nostalgia. Each bite invites you on a sensory journey, reminiscent of the lively street food markets in Asia or the satisfying comfort of your favorite local takeaway spot. Perfect for creating new memories with loved ones, this dish is a celebration of flavor, culture, and the joy of home cooking.
Orange Chicken with Jasmine Rice
Ingredients
Orange Chicken
- 500 grams chicken breast preferably organic, cut into bite-sized pieces
- ½ cup freshly squeezed orange juice from sweet, juicy oranges
- 2 tablespoons soy sauce low-sodium
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 cloves garlic minced
- 1 teaspoon ginger freshly grated
- ¼ cup cornstarch
- 3 tablespoons vegetable oil
Jasmine Rice
- 1.5 cups Jasmine rice rinse until water runs clear
- 3 cups water
- ½ teaspoon (affiliate link)salt
Instructions
- Prepare the Chicken: In a bowl, combine the chicken pieces with 1/4 cup of cornstarch. Toss until each piece is evenly coated. Set aside.
- Cooking the Chicken: In a large pan, heat the vegetable oil over medium-high heat. Add the chicken pieces, ensuring they do not overlap. Cook for 5-7 minutes until golden brown and crispy, turning occasionally. Remove from the pan and let drain on paper towels.
- Make the Sauce: In a small saucepan over low heat, combine orange juice, soy sauce, rice vinegar, honey, minced garlic, and grated ginger. Simmer gently for 5 minutes until fragrant. Set aside.
- Cook the Rice: While the sauce simmers, bring 3 cups of water to a boil in a medium pot. Add the rinsed Jasmine rice and salt. Cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let it sit for an additional 5 minutes before fluffing with a fork.
- Combine and Serve: Add the cooked chicken to the saucepan with the sauce. Stir until all pieces are well coated. Serve over Jasmine rice, garnished with fresh orange zest or chopped scallions.
