Description

This Orange Chicken Fried Rice brings your favorite takeout flavors into one delicious, easy skillet meal. Juicy, crispy chicken is tossed in a sweet and tangy orange glaze and served over savory fried rice packed with eggs and vegetables. It’s a quick dinner idea that tastes better than takeout!

Ingredients

Scale

For the Chicken:

1 lb chicken breast, cubed
½ cup all-purpose flour
½ cup cornstarch
2 tablespoons vegetable oil

Orange Sauce:

½ cup orange juice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon cornstarch + 2 tablespoons water (for slurry)
Pinch of red pepper flakes (optional)

Fried Rice:

3 cups cold cooked rice
2 eggs, beaten
½ cup frozen peas and carrots
2 green onions, sliced
2 tablespoons soy sauce
1 tablespoon sesame oil

Instructions

Step 1 – Cook the Chicken:

In a bowl, toss cubed chicken with flour and cornstarch until well-coated.
Heat oil in a skillet over medium heat.
Add chicken and fry until golden and cooked through. Set aside.

Step 2 – Make the Orange Sauce:

In a saucepan, combine orange juice, soy sauce, brown sugar, vinegar, sesame oil, garlic, and ginger.
Bring to a simmer.
Stir in cornstarch slurry and cook until thickened.
Add the fried chicken to the sauce and coat evenly.

Step 3 – Prepare the Fried Rice:

In a large pan or wok, scramble the eggs and set aside.
Add a little oil and sauté peas and carrots until soft.
Add cold rice, soy sauce, and sesame oil. Stir-fry until heated through.
Stir in eggs and green onions.

Step 4 – Combine:

Serve the orange chicken over the fried rice, garnished with extra green onions or sesame seeds.

Notes

Day-old rice works best to prevent sogginess.
You can use chicken thighs for a juicier option.
Spice it up with sriracha or extra chili flakes.
Leftovers reheat well for lunch the next day!