Orange chicken with rice

Asian · Stir Fry · 30 min · Serves 4

Sweet, tangy, and sticky orange chicken that tastes like takeout but comes together in your own kitchen in under 30 minutes. Served over fluffy rice, it's the kind of weeknight dinner that makes everyone happy—no fancy techniques required.

Ingredients

• 1.5 lbboneless, skinless chicken breasts
• ¾ cuporange juice
• 3 tbspsoy sauce
• 2 tbsprice vinegar
• 2 tbspbrown sugar
• 3garlic cloves, minced
• 1 tbspfresh ginger, minced
• 1 tbsporange zest
• 1.5 tbspcornstarch
• 2 tbspvegetable oil
• 3 cupscooked rice
• 2green onions, sliced

Method

1. 1

   Cut chicken breasts into bite-sized chunks and toss with cornstarch, salt, and pepper until evenly coated.

2. 2

   Heat oil in a large skillet or wok over medium-high heat. Working in batches if needed, cook chicken until golden and cooked through, about 6–8 minutes. Set aside on a plate.

   8 min

3. 3

   In the same skillet, add garlic and ginger. Cook for about 30 seconds until fragrant.

   30 sec

4. 4

   Pour in orange juice, soy sauce, vinegar, and brown sugar. Stir well and bring to a simmer.

   2 min

5. 5

   Return chicken to the skillet and stir to coat in the sauce. Simmer for 3–4 minutes until the sauce thickens and coats the chicken.

   4 min

6. 6

   Stir in orange zest. Taste and adjust seasoning with salt or soy sauce as needed.

7. 7

   Divide rice among bowls, top with orange chicken and sauce, and garnish with green onions.