Name: Orange chicken and rice
Prep time: 22 min
Cook time: 13 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/3 cup water; 1/2 tsp salt; 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 2 tsp cornstarch; 1 tsp canola oil; 1/3 cup orange juice; 1 1/2 tsp low sodium soy sauce; 3/4 tsp honey; 1 tbsp fresh ginger, grated; 1 clove garlic, minced; 1/4 tsp red pepper flakes; 1 green onion, thinly sliced

Instructions

Prep 22 min · Cook 13 min

In a small pot, combine the rice, water, and a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice simmers, pat the chicken pieces dry with a paper towel. In a bowl, toss the chicken with half the cornstarch and a pinch of salt until evenly coated.
In a small bowl, whisk together the orange juice, soy sauce, honey, ginger, garlic, red pepper flakes, and the remaining cornstarch until smooth.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken in a single layer and cook for 4 minutes, flip, and cook for 3 minutes more until golden brown and the centers are opaque. Done when opaque in the center, 165°F.
Whisk the orange sauce again to recombine the cornstarch, then pour it into the skillet with the chicken. Simmer, stirring constantly, until the sauce thickens and coats the chicken completely, about 2 to 3 minutes.
Fluff the rice with a fork and place it in a bowl. Top with the orange chicken and garnish with sliced green onions.

Nutrition

Ingredients

Instructions

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