Mama's Asian Chicken and Rice

Mama's Asian Chicken and Rice

601 Reviews 27 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
scarlett
Recipe by  scarlett

“A great orange chicken dish!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  1. In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
  2. Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
  3. While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
  4. Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.

Share It

Reviews (601)

Rate This Recipe
BUSY GAL
227

BUSY GAL

We enjoyed this dish. I took other's advice and doubled the sauce, ( I didn't double the red pepper flakes, though). Should have went with my gut and not used as much cornstarch slurry as it called for. I doubled it since I doubled the sauce and it was very thick and not very sauce like. Next time will slowly add in cornstarch slurry until I like the consistancy. I will make this again as it was quick and easy! Served with green beans and eggrolls.

MERMAIDRACHEL
168

MERMAIDRACHEL

Best thing i have ever made in my entire life and i can cook pretty good. This is actually better then if you go out and get orange chicken at the cheesecake factory wow we will be eating this on a regular basis

Nicoline
147

Nicoline

I really liked this. I used cayenne powder instead Chinese 5 spice because I didn't have any. The sauce is a lot like the sauce on Chinese takeout sweet garlic ribs.

More Reviews

Similar Recipes

Slow Cooker Lime Chicken with Rice
(84)

Slow Cooker Lime Chicken with Rice

Baked Chicken Broccoli and Rice
(76)

Baked Chicken Broccoli and Rice

Caribbean Chicken with Pineapple-Cilantro Rice
(18)

Caribbean Chicken with Pineapple-Cilantro Rice

Chicken Marsala Over White Rice
(19)

Chicken Marsala Over White Rice

Fast Chicken Over Black Beans and Rice
(6)

Fast Chicken Over Black Beans and Rice

Asian Chicken and Rice from Uncle Ben's(R)
(1)

Asian Chicken and Rice from Uncle Ben's(R)

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 347 cal
  • 17%
  • Fat
  • 8.4 g
  • 13%
  • Carbs
  • 38 g
  • 12%
  • Protein
  • 28.3 g
  • 57%
  • Cholesterol
  • 69 mg
  • 23%
  • Sodium
  • 424 mg
  • 17%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chicken Marsala Over White Rice

>

next recipe:

Lemon-Parmesan Chicken and Rice Bowl