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Orange Chicken Fried Rice Recipe

Chinese-American · Main course · 30 min total

A quick and flavorful fried rice featuring crispy orange chicken pieces, fluffy rice, and a tangy orange sauce. Perfect for using up leftover rice and chicken.

Ingredients

• 2 cups cooked white rice, preferably day-old
• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup orange juice
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1/2 cup frozen peas and carrots, thawed
• 2 green onions, sliced
• 2 tbsp vegetable oil, divided
• 1/4 cup cornstarch
• Salt and white pepper to taste

Instructions

1. In a small bowl, whisk together orange juice, soy sauce, honey, rice vinegar, and sesame oil. Set aside.
2. Toss chicken pieces with cornstarch, salt, and white pepper until coated.
3. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add chicken and cook until golden and crispy, about 5-6 minutes. Remove and set aside.
4. Add remaining 1 tbsp oil to the wok. Sauté garlic and ginger for 30 seconds until fragrant.
5. Add rice and stir-fry for 2-3 minutes, breaking up clumps.
6. Add peas and carrots, and cook for 1 minute.
7. Pour the orange sauce over the rice and toss to combine. Cook for 1-2 minutes until sauce thickens slightly.
8. Return chicken to the wok, add green onions, and toss everything together. Serve immediately.

Tips

• For best results, use cold leftover rice to prevent mushiness.
• Adjust sweetness by adding more or less honey.
• Garnish with extra green onions and sesame seeds if desired.

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