Sticky Orange Chicken with Fried Rice
This Sticky Orange Chicken with Fried Rice is a vibrant, flavorful, and easy weeknight dinner with juicy chicken in a sweet orange glaze paired with veggie-packed fried rice.
Equipment
- Large Skillet or Wok
- Mixing Bowl
- Measuring cups and spoons
- Spatula or wooden spoon
- Knife and cutting board
- Small Bowl
Ingredients
For the Orange Sauce
- 1/2 cup Orange juice fresh or store-bought
- 1/4 cup Honey natural sweetener
- 2 tablespoons Soy sauce
- 1 tablespoon Cornstarch to thicken sauce
For the Chicken and Fried Rice
- 1 lb Chicken breast diced into bite-sized pieces
- 2 tablespoons Vegetable oil divided for sautéing chicken and veggies
- 2 cups Cooked rice day-old rice works best
- 1 cup Mixed vegetables carrots, peas, corn, or favorite combo
- 2 Green onions chopped for freshness and garnish
- 1 teaspoon Garlic minced
- 1 teaspoon Ginger minced
- Salt and pepper to taste
- Turkey bacon optional, cooked and crumbled for extra crunch
Instructions
Prepare the Orange Sauce
- In a mixing bowl, whisk together the orange juice, honey, soy sauce, and cornstarch until the cornstarch is fully dissolved. Set aside.
Cook the Chicken
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Season diced chicken breast lightly with salt and pepper. Cook until golden and cooked through, about 5-7 minutes. Remove chicken and set aside.
Sauté Aromatics and Vegetables
- Add remaining tablespoon of oil to the skillet. Add minced garlic and ginger, cooking for about 30 seconds until fragrant. Add mixed vegetables and cook until tender but vibrant, about 3-4 minutes.
Combine Chicken and Sauce
- Return cooked chicken to skillet with vegetables. Pour prepared orange sauce over chicken and stir to coat. Cook on medium heat, stirring frequently, until sauce thickens and becomes glossy, about 2-3 minutes.
Make the Fried Rice
- Push chicken and vegetables to one side of skillet. Add cooked rice to the empty side, breaking up clumps. Stir rice and mix with chicken and veggies until warmed through. Add chopped green onions and season with salt and pepper to taste.
Optional Turkey Bacon Addition
- If using, sprinkle cooked and crumbled turkey bacon over the top just before serving.
Serve
- Scoop the Sticky Orange Chicken with Fried Rice onto plates or bowls. Garnish with extra chopped green onions if desired. Serve with steamed broccoli or a light cucumber salad.
Notes
- Use day-old rice for best fried rice texture and to avoid sogginess.
- Dissolve cornstarch completely before adding to pan to prevent lumps and ensure sauce thickens properly.
- Cut chicken into uniform pieces and cook quickly over medium-high heat to keep it tender and juicy.
- Feel free to swap chicken breast for thighs, or try different vegetables like bell peppers or broccoli.
- Leftovers store well in the fridge for up to 3 days or freeze for up to 2 months; reheat with a splash of water to keep rice moist.