THE NICEST RICE

Orange Chicken & Jasmine Rice

Easy Cooking, Great Results

Print Recipe

INGREDIENTS

  • 1 Cup Della Jasmine Rice
  • ½-1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1/2 cup orange juice
  • Zest of 1 orange
  • 1 Onion 
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 1 cup Broccoli Floret cut into pcs
  • 1 tbsp cornstarch + 2 tbsp water
  • Vegetable oil for cooking
  • 1 tbsp Salt and 1 tsp pepper, or to taste)
  • Green onion (for garnish)
  • Sesame seeds (optional)

Step 1

  • Prepare the rice as instructed. Prep the vegetables. In a small bowl, whisk together the orange juice, orange zest, soy sauce, rice vinegar, honey, minced garlic, and grated ginger. Mix together the salt and pepper into the chicken.

Step 2

  • Turn heat to hi. In a small pot, add a half to 1 cup of water, salt and toss in the broccoli. Let it boil then cover and let it steam until the broccoli is al dente.

Step 3

  • Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and onion to cook until they are browned and cooked through. Remove to the side.
  • Pour the prepared orange sauce into the skillet. Bring the sauce to a simmer and cook for a few minutes until it thickens slightly. Add the cornstarch slurry to the skillet and stir until the sauce thickens to your desired consistency.
  • Add back the chicken and onions. Cook for an additional minute or two.

Step 4

  • Serve the orange chicken over steamed rice. Garnish with sliced green onions, sesame seeds and a slice of orange. Enjoy!