Name: Orange chicken with fried rice
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1 large egg whites; 1 tbsp cornstarch; 1/4 tsp salt; 1/2 cup orange juice; 1 tbsp low-sodium soy sauce; 3/4 tsp rice vinegar; 3/4 tsp honey; 1 clove garlic, minced; 1 tsp fresh ginger, grated; 3/4 tsp orange zest, grated; 1/4 tsp red pepper flakes; 1/4 cup jasmine rice; 1/3 cup water; 1.5 oz frozen peas and carrots; 1 tsp canola oil; 1 green onions, sliced

Instructions

Prep 25 min · Cook 10 min

Combine the jasmine rice and water in a small pot. Bring to a boil, then cover and reduce heat to low. Simmer for 12 to 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork. Done when water is absorbed and rice is tender.
In a medium bowl, whisk the egg whites, half the cornstarch, and the salt until frothy. Add the chicken pieces and toss to coat thoroughly.
In a small bowl, whisk together the orange juice, soy sauce, rice vinegar, honey, the remaining cornstarch, garlic, ginger, orange zest, and red pepper flakes.
Heat three-quarters of the canola oil in a 12-inch nonstick skillet over medium-high heat for 1 minute. Lift the chicken from the bowl, letting excess egg white drip off, and add to the skillet in a single layer. Cook without moving for 4 minutes, flip, and cook for 3 minutes more until golden brown and cooked through. Transfer chicken to a clean plate. Done when opaque in the center, 165°F.
Wipe out the skillet and add the remaining oil over medium-high heat. Add the frozen peas and carrots and cook for 2 minutes. Stir in the steamed rice and cook for 3 minutes, pressing down occasionally to crisp. Transfer the fried rice to the serving plate and wipe out the skillet. Done when rice is hot and lightly crisped.
Re-whisk the orange sauce and pour it into the skillet over medium heat. Simmer for 2 minutes until it comes to a bubble and is thickened and glossy. Return the chicken to the pan and toss to coat for 1 minute. Done when sauce coats a spoon.
Serve the orange chicken next to the fried rice. Garnish the chicken with sliced green onions.

Nutrition

Ingredients

Instructions

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