Saturday, February 5, 2011

Orange Chicken and Rice

If this journey of {eating clean} is going to work, I am going to have to put in the work to get educated on some of my favorite restaurant menu items. I've been doing my best to do just that and bring new and flavorful {clean} meals to my family. I've always loved eating Asian inspired meals at restaurants, but rarely have they made it to the dinner table without them being overly processed and full of fat.

Below is my take on the ever popular orange chicken and rice.

Orange Chicken with Rice

  • 3 chicken breast (1/2 in. cubes)
  • 1 tsp rice vinegar
  • 1 c orange juice
  • 2 tsp fresh ginger (grated) or 1/2 tsp powdered ginger
  • 2-3 garlic cloves (minced)
  • 2 Tbsp {low sodium} soy sauce
  • 1/3 c honey
  • 1 tsp garlic chili sauce
  • 1 tsp orange zest (grated)
  • 1/2 c {low sodium} chicken stock or water
  • 2 red bell peppers (chopped into bite size pieces)
  • 2 green onions (chopped)
  • 2 tsp cornstarch
  • 2-3 tsp olive oil
  • 1/4 cup water

    1)  Dissolve cornstarch in water and pour over chicken cubes. Toss to coat.
    2)  Heat the oil in a large pan to medium heat. Add chicken and cook for approx. 3-5 min, stir occasionally. You want the chicken to become brown on the outsides.
    3) Add red bell peppers and cook an additional 3-5 minutes. Then, transfer chicken/vegetable mixture to a bowl.
    4) In a separate bowl, mix the rice vinegar, soy sauce, orange zest, orange juice, ginger, garlic, chicken stock, garlic chili sauce and honey. Add to the hot pan.  Bring to a boil and cook for 5 minutes or until the sauce reduces by half. Stir often. 
    5) Add chicken/vegetable mixture to sauce and stir. Cook for an additional minute. 
    6) Pour over rice, top with green onion and serve.

    RICE:  I use premium long grain brown rice (no instant). I find it's easiest to fill a large pot with water and add 1 cup of rice. Bring to a boil. Cook 35-45 minutes(depending on type). Drain and then serve. Just like you would with other types of pasta.



    1. I will be trying this out for dinner this week! Added ingredients to the shopping list! Could you give me more helpful tips on buying rice that isn't instant. I have a hard time picking one from the store. I usually shop at Aldi and Hy-Vee.


      1. Hey there! Please let me know what you think. I haven't made this in a long time and I have gotten so much deeper and simplified in my food. I need to make this again. I do have the ingredients so maybe I will make this without the meat this week.
        As for rice. I buy organic brown rice at Costco in bulk. I finally bought a rice cooker last year and after a couple botched batched I have figured it out. I put 2 cups of rice in and 4 cups of liquid (water or stock) and set it and forget it. :) LOVE IT! And it was under $20.00. I do not shop at the stores you go to so I can't say what they carry. We do not have Hy-Vee. It's best to look for Organic rice. But, if your budget doesn't allow, any brown rice will do. Lundberg is a great brand I use when not using brown rice. But I save so much getting bulk at Costco. Hope this helps!

    2. Hey there, I gave it a go, however the sauce was very soupy like! = (

      1. I haven't made it in a while, but did you let the sauce cook down a bit? (step 4) Sorry to hear it was soup. I am sure you could add some of the "soup" to additional rice for some orange rice. You can always use cornstarch and make a roux to thicken the sauce too.

    3. I tried this and to me it doesn't seem to clean. You are cooking the chicken in oil where's the clean in there instead you need to saute it. I tried it as u cooked and it was greasy...

    4. This recipe was one of my firsts to recreate instead of going to a restaurant. Evoo is considered clean. Compare to the chemicals in a restaurant it's very clean. Everyone has their own opinions on "clean". Mine is without refined sugar, no chemicals, artificial flavors, artificial dyes, trans fats, HFCS to name a few. I haven't made this in years because it's just too many ingredients for me now. 2-3 Tbsp of oil isn't that much. That's my two cents. Thanks for your feedback.