Ingredients
Scale
Orange Chicken
- 1 lb chicken breast, cut into cubes
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 2 tablespoons butter
- 2 tablespoons sesame oil or vegetable oil
- Store-bought orange sauce
Fried Rice
- 2 cups uncooked long-grain white rice, cooked and chilled
- 4 strips bacon, chopped
- 12 oz frozen mixed vegetables
- 4 large eggs, whisked
- 2-3 tablespoons additional oil for rice
- 2-4 tablespoons low-sodium soy sauce
- Salt, pepper, and garlic powder to taste
Garnish
- Chopped green onions for serving
Instructions
- Prepare Rice Base: Cook 2 cups of uncooked rice according to package directions. Let cool completely and refrigerate for at least 2 hours or overnight. Cold rice works best for fried rice as it prevents sticking and creates the perfect texture.
- Prepare Chicken: Cut chicken breast into small, uniform cubes and season with salt, pepper, and garlic powder. Uniform pieces ensure even cooking and perfect texture throughout.
- Create Coating Mixture: In a large container, combine flour, cornstarch, and 1 teaspoon each of salt, pepper, garlic powder, paprika, and chili powder. Toss chicken in the mixture until well coated, shaking off excess. This creates a perfect crispy exterior for the chicken.
- Cook Chicken: Heat 2 tablespoons oil and 2 tablespoons butter in a large skillet over medium-high heat. Add coated chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove and set aside. The combination of oil and butter creates a rich flavor and perfect browning.
- Cook Bacon: Add chopped bacon to the same hot skillet and cook until crispy, stirring frequently. The bacon fat adds incredible flavor to the rice.
- Combine Rice and Vegetables: Add the cold cooked rice and frozen mixed vegetables to the skillet with bacon. Add 2-3 more tablespoons of oil as needed. Stir well and season with salt, pepper, and garlic powder. The cold rice helps achieve that authentic fried rice texture.
- Add Soy Sauce: Add 2 tablespoons soy sauce to start, stirring well. Taste and add more if needed for desired flavor. Soy sauce provides the umami foundation for the fried rice.
- Cook Eggs: Create a well in the center of the rice mixture and pour in whisked eggs. Scramble the eggs in the well, then mix throughout the rice. This technique distributes the egg evenly throughout the dish.
- Finish Rice: Continue cooking and stirring until rice is heated through and has a slightly crispy texture. If needed, divide between two skillets for better crisping. Season to taste. The slightly crispy texture is the hallmark of excellent fried rice.
- Combine and Serve: Toss the cooked chicken with orange sauce until well coated. Serve the orange chicken over the fried rice and garnish with chopped green onions for a fresh finish and pop of color.
Notes
- For the best results, use day-old rice that has been refrigerated. Freshly cooked rice contains too much moisture and will become mushy when fried. For a healthier version, you can use brown rice instead of white rice and reduce the amount of oil. To enhance the orange flavor, consider adding some fresh orange zest to the sauce. For a spicier version, add red pepper flakes or Sriracha to the orange sauce.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Asian-fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 760
- Sugar: 12g
- Sodium: 1200mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 82g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 215mg