Easy Orange Chicken with Jasmine Rice
A delightful fusion of sweet, tangy, and savory flavors, Orange Chicken with Jasmine Rice marries Asian influences with modern culinary artistry. Balancing zesty citrus with a hint of spice, this dish is perfect for those seeking an exotic twist on a classic favorite. Best served for an indulgent lunch or a satiating dinner, every bite promises a delectable experience that will transport you to a vibrant street food market in the heart of the Orient.
Equipment
- Large non-stick skillet or wok (12-inch / 30cm)
- Small Saucepan
- Medium pot with lid (for rice)
- Large mixing bowl
- Paper towels or wire cooling rack
- Citrus juicer or reamer
- Microplane zester or fine grater
Ingredients
Orange Chicken
- 1.1 lb boneless skinless chicken breast cut into bite-sized pieces, about 500g
- ½ cup freshly squeezed orange juice 120ml, from about 2 medium oranges
- 2 tablespoons soy sauce low-sodium, 30ml
- 1 tablespoon rice vinegar 15ml
- 1 tablespoon honey 21g
- 2 cloves garlic minced
- 1 teaspoon ginger freshly grated
- ¼ cup cornstarch 30g
- 3 tablespoons vegetable oil 45ml
- 2 tablespoons orange zest or chopped scallions for garnish, optional
Jasmine Rice
- 1 ½ cups jasmine rice 285g, rinsed until water runs clear
- 3 cups water 720ml
- ½ teaspoon salt
Instructions
- In a large mixing bowl, combine the chicken pieces with 1/4 cup (30g) of cornstarch. Toss until each piece is evenly coated. Set aside.1.1 lb boneless skinless chicken breast, 1/4 cup cornstarch
- In a large non-stick skillet or wok (12-inch / 30cm), heat the vegetable oil over medium-high heat. Working in batches to avoid overcrowding, add the chicken pieces in a single layer. Cook for 5–7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove from the pan and let drain on paper towels or a wire rack.1.1 lb boneless skinless chicken breast, 3 tablespoons vegetable oil
- In a small saucepan over medium-low heat, combine orange juice, soy sauce, rice vinegar, honey, minced garlic, and grated ginger. Simmer gently for 5 minutes until fragrant and slightly reduced. If you prefer a thicker, glossy glaze, whisk 1 teaspoon of cornstarch into 1 tablespoon of cold water and stir it into the simmering sauce until thickened, about 30 seconds. Set aside.1/2 cup freshly squeezed orange juice, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 2 cloves garlic, 1 teaspoon ginger
- While the sauce simmers, bring 3 cups (720ml) 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.1 1/2 cups jasmine rice, 3 cups water, 1/2 teaspoon salt
- Add the cooked chicken to the saucepan with the sauce. Toss gently until all pieces are well coated. Serve immediately over jasmine rice, garnished with fresh orange zest and/or chopped scallions (if using).1.1 lb boneless skinless chicken breast, 2 tablespoons orange zest or chopped scallions, 1 1/2 cups jasmine rice
Notes
Storage: Keep leftover chicken and rice in separate airtight containers in the fridge for up to 3 days. Reheat chicken in a dry skillet over medium heat for 3–4 minutes to restore crispness; reheat rice in the microwave with a splash of water.
Make-Ahead: The orange sauce can be prepared and refrigerated up to 2 days in advance. Stir well before using. Cut and coat chicken pieces in cornstarch up to 4 hours ahead and keep covered in the fridge.
Substitutions: Boneless skinless chicken thighs work as a direct swap — they're more forgiving and won't dry out as easily. For a gluten-free version, use tamari or coconut aminos in place of soy sauce.
Heat/Spice Adjustment: For a spicy version, add ½ teaspoon of red pepper flakes or a drizzle of chilli oil to the sauce while simmering.
Pro Tips: Work in batches when frying the chicken so pieces don't overlap — overcrowding the pan causes steaming instead of crisping. Pat chicken pieces dry with paper towels before coating in cornstarch for the crispiest results.
Nutrition
Serving: 1servingCalories: 557kcalCarbohydrates: 72gProtein: 33gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 80mgSodium: 737mgPotassium: 649mgFiber: 1gSugar: 7gVitamin A: 112IUVitamin C: 22mgCalcium: 45mgIron: 1mg
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