Recipe By scarlett
Published Mar 5th
Prep 15m Cook 45m Additional - Ready In 1h
Servings 6 servings Calories 347.2

A great orange chicken dish!

Recipe Ingredients

  • ⅓ cup warm water
  • ¼ cup packed brown sugar
  • 2 tablespoons orange juice
  • 2 tablespoons soy sauce
  • 2 tablespoons ketchup
  • 1 tablespoon white vinegar
  • 4 cloves garlic, minced
  • ½ teaspoon crushed red pepper flakes
  • ¼ teaspoon Chinese five-spice powder
  • 1 teaspoon grated orange peel
  • 2 tablespoons olive oil
  • 1 ½ pounds skinless, boneless chicken breast halves, cubed
  • 2 cups water
  • 1 cup uncooked white rice
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water
  • chopped green onions for garnish

Cooking Directions

  1. 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. 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. 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. 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.

Nutrition Facts

  • Calories 347.2
  • Carbohydrate 38 g
  • Cholesterol 69.2 mg
  • Fat 8.4 g
  • Fiber 0.6 g
  • Protein 28.3 g
  • Saturated Fat 1.7 g
  • Sodium 424.2 mg
  • Sugar 10.7 g


  1. Try dusting the chicken in a flavored conrnstarch mixture. The chicken will get a nice crust on it and the sauce will thicken as well.
  2. This was really good - I only made one minor modification to the recipe, and that was to add cayenne instead of the red pepper flakes. Next time I make this, I will not use the cornstarch/water mixture because after reducing, the sauce is thick enough without having to thicken it further.
  3. 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
  4. 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 - Read more ...
  5. Thought this was pretty good. I did double the sauce but thought it was a bit too sweet. So I will decrease the amount of brown sugar next time. The chicken came out a bit chewy even though I only browned it for about 6 minutes. I don't think the chicken needs to brown that - Read more ...
  6. This is awesome! We just finished eating dinner and I got ablsolute raves from everyone (including 3 kids)! I had extra time so I marinated the chicken in orange juice and soy sauce. Don't know if it changed the outcome of the tast but it was delicious. Better than any local "chinese takeout" Thank You!
  7. Awesome recipe!! As for a previous reviewer's comment about the ratio of water to rice: it depends what kind of rice you make. Brown rice is 2c water for 1c rice some sticky rice is 1c to 1c.
  8. I cooked this last night for supper. I was surprised that I had almost all of the ingredients on the Chinese five-spice powder. We don't like things too hot so I only used 1/4 tsp. red pepper flakes. It was very good but I think the next time I make it; I'll double the - Read more ...
  9. 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.

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