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Asian Orange Chicken and Rice

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
60 min
SERVINGS
6 servings
Dinner
Asian Orange Chicken and Rice
Ingredients
  • 1/3 cup warm water
  • 1/4 cup packed brown sugar
  • 2 tablespoons orange juice
  • 2 tablespoons soy sauce
  • 2 tablespoons ketchup
  • 1 tablespoon white vinegar
  • 4 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon Chinese five-spice powder
  • 1 teaspoon grated orange peel
  • 2 tablespoons olive oil
  • 1 1/2 pounds skinless, boneless chicken breast halves, cubed
  • 2 cups water
  • 1 cup uncooked white rice
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water
  • chopped green onions for garnish
Instructions
1
Combine the warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, and five-spice powder in a bowl, stirring until the sugar has dissolved and the mixture is thoroughly incorporated.
2
Heat the olive oil in a large skillet or wok over medium heat, then cook and stir the chicken until it reaches a golden brown exterior and is cooked through, approximately 10 to 12 minutes. Pour the prepared sauce mixture over the chicken and bring it to a rolling boil, reducing the heat to medium-low and covering the skillet. Allow the chicken and sauce to simmer gently for 30 minutes, stirring occasionally.
3
Meanwhile, bring the rice and water to a high-heat boil in a saucepan, then gradually reduce the heat to medium-low and cover it. Simmer until the rice is tender and has absorbed all the liquid, typically taking 20 to 25 minutes. Set the cooked rice aside and keep it warm throughout the cooking process.
4
In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water until smooth, then gradually stir it into the chicken and sauce mixture in small increments. Allow the chicken and sauce to cook for about 2 minutes, or until it has thickened slightly. Serve the chicken and sauce over hot cooked rice, garnished with green onion.