This easy orange chicken and rice recipe features crispy chicken breasts, tender broccoli, and a sweet, tangy orange sauce made with soy sauce, fresh ginger, and orange juice. Served over jasmine or white rice, it’s a fast, flavorful dinner the whole family will love.
Better than takeout and actually easy! My kids asked if we can have it every week.
-Megan T.
Jump to:
Bailey's Thoughts ...
This is not your average orange chicken and rice. It’s punchy, citrusy, a little sweet, a little spicy—and wildly doable on a weeknight. You get all the fun of your favorite Chinese food takeout, but with simple, healthy meal vibes and ingredients you already have. If you're someone who loves a good crispy edge and a sticky-saucy finish, this one’s for you.
The chicken pieces are seared until golden brown in hot oil, then tossed with a glossy, garlicky, sweet orange sauce that clings to every bite. The veggies stay crisp, the jasmine rice is fluffy and just a little savory from sesame oil and orange zest, and the whole thing comes together in a single large skillet. It's cozy, it’s colorful, and it tastes like it came from your favorite local Chinese restaurant—but better.
One of the best things about making this at home? You’re in charge. You get that classic orange chicken takeout flavor with way less sodium, no deep-frying, and the freedom to load it up with extra green beans, broccoli, or whatever veggies you’ve got hanging out in your crisper.
Fresh or frozen peas and edamame both work great—use whatever’s easiest. If you’ve got frozen rice, use it. Short on time? Grab pre-chopped broccoli or a stir-fry veggie mix. Just don’t skip the cornstarch mixture—that’s what gives you that irresistible crispy chicken texture. And make sure your pan’s hot (medium-high heat, please) before the chicken goes in.
– Bailey
P.S. If you love this kind of quick, saucy, better-than-takeout dinner, try my Veggie-Loaded Chicken Pad Thai or Honey Bourbon Chicken Bowls. Both bring major flavor with minimal effort.
Ingredients
Chicken Breast: Look for boneless, skinless chicken breast or tenderloins for easy chopping and quick cooking.
Cornstarch: Creates a light coating that crisps up when seared in hot oil.
Olive Oil: Used to sauté the chicken and vegetables; any neutral oil like avocado oil works too.
Bell Pepper: Choose a red bell pepper for color and natural sweetness.
Broccoli Florets: Fresh or pre-chopped florets from the produce section save prep time.
Edamame or Snap Peas: Frozen shelled edamame or trimmed snap peas work great—no need to thaw. Fresh is also a good option if you have it.
Green Onions: Adds mild onion flavor and freshness; buy a bundle with bright green tops.
Garlic: I love using the frozen garlic cubes—they're super convenient and full of flavor. Fresh cloves work too, but I skip the jarred kind and pastes, which tend to fall flat.
Ginger: Frozen ginger cubes are my go-to—easy and flavorful. Fresh works too; skip the jarred stuff.
Soy Sauce: Adds saltiness and umami to the sauce—low sodium is fine too.
Rice Vinegar: Brings acidity and balances the sweetness of the sauce.
Honey: Adds sweetness and helps thicken the sauce as it simmers.
Sesame Oil: A little goes a long way—look for toasted sesame oil for deeper flavor.
Orange: You’ll need one fresh orange for the juice, zest, and wedges for serving—grab one that feels heavy for its size.
Red Pepper Flakes: Adds a touch of heat—use more or less to taste.
Jasmine Rice: Light and fluffy with a fragrant aroma; frozen microwaveable rice is a great shortcut.
Sesame Seeds: Look for toasted sesame seeds in the spice aisle or Asian section.
Instructions: Orange Chicken and Rice
- Prep the chicken. Pat the chicken dry and season with salt and pepper. Toss with cornstarch in a medium bowl until evenly coated.
- Cook the chicken. Heat oil in a large skillet over medium-high heat. Add the chicken in a single layer and sauté until lightly browned.
- Start the rice. While the chicken cooks, prepare jasmine rice according to package directions or use microwaveable rice to save time. Once cooked, add green onion, orange zest, soy sauce and sesame oil. Mix well. Keep warm until ready to serve.
- Add the vegetables. Add bell pepper, broccoli, edamame or snap peas, and green onions to the skillet. Add more oil if needed. Cook until the chicken is cooked through and vegetables are crisp-tender.
- Make and add the sauce. Whisk together the sauce ingredients in a small bowl. Pour over the chicken and vegetables, stir to coat, and simmer until the sauce thickens.
- Finish and serve. Stir the warm rice with sesame oil, soy sauce, green onions, and orange zest. Serve with the chicken and vegetables, and garnish with sesame seeds and orange wedges.
Top Tip
Don’t overcrowd the pan. Cook the chicken in a single layer to get that golden brown sear instead of steaming.
Substitutions
Chicken Breast: Substitute with an equal amount of boneless, skinless chicken thighs. Cooking time may be slightly longer due to higher fat content.
Cornstarch: Substitute with an equal amount of arrowroot starch or potato starch for similar crisping effects.
Olive Oil: Use avocado oil, vegetable oil, or coconut oil in equal amounts. Avoid oils with low smoke points like butter.
Bell Pepper: Substitute with yellow or orange bell peppers, zucchini, or carrots, keeping the size of the slices consistent.
Broccoli Florets: Use cauliflower florets or green beans as a direct swap.
Edamame or Snap Peas: Substitute with frozen green beans or frozen peas. Use shelled edamame only.
Green Onions: Use chives or finely diced shallots in equal amounts.
Garlic: Substitute 1 clove with ½ teaspoon garlic powder.
Ginger: Use 1 frozen ginger cube or substitute with ½ tsp ground ginger per teaspoon fresh.
Soy Sauce: Substitute with tamari or liquid aminos in equal amounts.
Rice Vinegar: Use white wine vinegar or apple cider vinegar in equal amounts. Avoid plain white vinegar, which is too sharp.
Honey: Use maple syrup or brown sugar in equal amounts, noting that the flavor will differ slightly.
Sesame Oil: No substitute. This oil provides a distinct, essential flavor in the sauce and rice.
Orange: No substitute. This recipe requires the juice, zest, and wedges from a fresh orange for proper flavor and balance.
Red Pepper Flakes: Use an equal amount of cayenne pepper or hot sauce to add heat, adjusting to taste.
Jasmine Rice: Substitute with white rice, brown rice, or cauliflower rice. Follow package directions for cooking.
Sesame Seeds: Use chopped peanuts or sunflower seeds for texture, or omit if not available.
Variations
Gluten-Free: Use tamari or coconut aminos in place of soy sauce.
Dairy-Free and Nut-Free: Already is!
Vegetarian: Substitute the chicken with extra-firm tofu or a plant-based chicken alternative. Use the same cornstarch coating and searing method.
Vegan: Follow the vegetarian variation and replace honey with maple syrup or agave nectar.
Higher Protein: Add a side of edamame or scrambled eggs to the rice.
Make-Ahead: Chop vegetables and prep the sauce up to 2 days ahead. Store each component in an airtight container in the fridge until ready to cook.
Low-Carb: Serve over cauliflower rice instead of jasmine rice and reduce the honey slightly for a lower-sugar sauce.
Storage
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: This dish freezes well. Let it cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Reheat on the stovetop over medium heat until warmed through, adding a splash of water to loosen the sauce if needed. You can also use the microwave in 30-second intervals, stirring between each.
FAQ
Freshly squeezed orange juice is recommended for the best flavor. However, high-quality bottled orange juice without pulp or added sweeteners can be used as a substitute if fresh oranges are unavailable.
To intensify the orange flavor, include both orange zest and freshly squeezed orange juice in the sauce. The zest adds a concentrated citrus aroma that complements the juice.
Related
Looking for other recipes like this Orange Chicken and Rice? Try these:
More Quick and Easy Dinners
Need dinner fast? Here are some of my favorites.
Recipe
Healthy Orange Chicken and Rice
- Total Time: 35 minutes
- Yield: 4 servings
Description
This orange chicken with veggies and jasmine rice is a quick and flavorful stovetop dinner featuring tender chicken, crisp vegetables, and a sticky citrus-ginger sauce served over seasoned jasmine rice. A healthier, homemade twist on a takeout favorite.
Ingredients
For the Chicken and Vegetables:
- chicken breast (1¼ lb | 570g), cut into 1" cubes
- salt and pepper, to taste
- cornstarch (2½ tablespoon | 20g)
- olive oil (2 tablespoon | 30ml), divided
- bell pepper (1 | 120g), thinly sliced
- broccoli florets (4 cups | 280g), chopped
- edamame or snap peas (1 cup | 150g)
- green onions (4 | 60g), thinly sliced
For the Orange Sauce:
- garlic cloves (3 | 9g), minced
- ginger (1 teaspoon | 5g), minced
- soy sauce (¼ cup | 60ml)
- rice vinegar (¼ cup | 60ml)
- honey (¼ cup | 85g)
- sesame oil (1 teaspoon | 5ml)
- orange juice (2 tablespoon | 30ml)
- red pepper flakes (pinch)
For the Seasoned Rice:
- jasmine rice, prepared (3 cups | 525g) — frozen microwaveable rice works great too
- soy sauce (1 tablespoon | 15ml)
- sesame oil (1 teaspoon | 5ml)
- green onion (1 | 15g), finely chopped
- orange zest (zest of ½ orange | ~1 tsp)
To Finish:
- toasted sesame seeds (for garnish)
- fresh orange wedges (for serving)
Instructions
- Season chicken breast (1¼ lb) with salt and pepper (to taste). Toss with cornstarch (2½ Tbsp) in a medium bowl until evenly coated.
- Heat olive oil (1 Tbsp) in a large skillet or wok over medium-high heat. Add the coated chicken and sauté for 4–5 minutes until lightly browned.
- Add bell pepper (1), broccoli florets (4 cups),shelled edamame or snap peas (1 cup), and green onions (4). Add remaining olive oil (1 Tbsp) if needed. Cook 5–7 minutes until chicken is cooked through and vegetables are crisp-tender.
- In a small bowl, whisk together garlic (3 cloves), ginger (1 tsp), soy sauce (¼ cup), rice vinegar (¼ cup), honey (¼ cup), sesame oil (1 tsp), orange juice (2 Tbsp), and red pepper flakes (pinch). Taste and adjust sweetness or heat if needed.
- Pour the sauce over the chicken and vegetables. Stir to coat and let simmer 3–5 minutes until thickened.
- Stir together jasmine rice (3 cups), soy sauce (1 Tbsp), sesame oil (1 tsp), green onion (1), and orange zest (1 tsp) until evenly seasoned.
- Serve chicken and vegetables over seasoned rice. Garnish with toasted sesame seeds and a squeeze of juice from fresh orange wedges.
Notes
Gluten-Free: Use tamari or coconut aminos in place of soy sauce.
Dairy-Free and Nut-Free: Already is!
Vegetarian: Substitute the chicken with extra-firm tofu or a plant-based chicken alternative. Use the same cornstarch coating and searing method.
Vegan: Follow the vegetarian variation and replace honey with maple syrup or agave nectar.
Higher Protein: Add a side of edamame or scrambled eggs to the rice.
Make-Ahead: Chop vegetables and prep the sauce up to 2 days ahead. Store each component in an airtight container in the fridge until ready to cook.
Low-Carb: Serve over cauliflower rice instead of jasmine rice and reduce the honey slightly for a lower-sugar sauce.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 Bowl
- Calories:
- Sugar:
- Sodium:
- Fat:
- Saturated Fat:
- Trans Fat:
- Carbohydrates:
- Fiber:
- Protein:
- Cholesterol:
Comments
No Comments