Best 9 Orange Chicken And Rice Remade Recipes

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Orange chicken and rice is a classic takeout dish that is loved by people of all ages. While it is delicious when ordered from a restaurant, it can also be easily made at home. This article will provide you with a recipe for orange chicken and rice that is just as good as the takeout version, if not better. You will learn how to make the perfect orange sauce, crispy chicken, and fluffy rice. So gather your ingredients and get ready to enjoy a delicious meal of orange chicken and rice that the whole family will love.

Here are our top 9 tried and tested recipes!

BAKED ORANGE CHICKEN AND BROWN RICE



Baked Orange Chicken and Brown Rice image

This high-protein, whole-grain dish is easy to throw together. We love using chicken thighs, because they're budget friendly and stay moist while baking with the rice.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h5m

Yield Serves 4

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 3/4 cups low-sodium chicken broth
1 cup brown basmati rice
Zest and juice of 2 navel oranges
Kosher salt
Four 6-ounce boneless, skinless chicken thighs
Freshly ground black pepper
2 tablespoons chopped fresh mint
2 tablespoons toasted pine nuts

Steps:

  • Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes.
  • Add the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine.
  • Toss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill.
  • Bake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.
  • Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve.

EASY ORANGE CHICKEN RECIPE BY TASTY



Easy Orange Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, soy sauce, orange juice, cornstarch, oil, orange juice, soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch

Provided by Hannah Williams

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11

3 boneless, skinless chicken breasts, cubed
¼ cup soy sauce
2 tablespoons orange juice
¼ cup cornstarch
2 tablespoons oil
¾ cup orange juice
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
2 tablespoons brown sugar
1 tablespoon cornstarch

Steps:

  • Slice chicken breast into cubes.
  • In a bowl, combine marinade ingredients. Add chicken and stir to coat.
  • Let marinate at least 1 hour.
  • In a pan, heat oil on medium-high heat. Remove chicken from marinade with a slotted spoon, and cook all sides until golden brown, about 5 minutes.
  • Add sauce ingredients to pan and bring to a boil, mixing continuously, until mixture thickens, about 5 minutes.
  • Serve over rice if desired.
  • Enjoy!

Nutrition Facts : Calories 345 calories, Carbohydrate 22 grams, Fat 11 grams, Fiber 0 grams, Protein 36 grams, Sugar 11 grams

ORANGE CHICKEN STIR-FRY



Orange Chicken Stir-Fry image

Easily adaptable recipe for orange chicken stir-fry. Serve hot over rice.

Provided by PENNIETHEWOO

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 14

½ cup orange juice
3 tablespoons soy sauce
3 cloves garlic, chopped
1 tablespoon grated orange zest
1 teaspoon ground ginger
½ teaspoon red pepper flakes
3 tablespoons vegetable oil
4 skinless, boneless chicken breast halves, thinly sliced
½ cup chicken broth
2 tablespoons cornstarch
1 (16 ounce) package frozen stir-fry vegetables
1 cup sugar snap peas
1 cup broccoli florets
1 cup sliced carrot

Steps:

  • Stir orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes together in a bowl until thoroughly combined.
  • Heat oil in a large skillet or wok over medium-high heat. Cook and stir chicken and orange juice mixture in the hot oil until the chicken is no longer pink in the middle and the juices run clear, 7 to 10 minutes.
  • Whisk chicken broth and cornstarch together in a small bowl; stir into the chicken and sauce mixture in small amounts until sauce has thickened to your liking.
  • Mix stir-fry vegetables, sugar snap peas, broccoli, and carrot into the chicken and sauce mixture; cook and stir until the vegetables are slightly softened, another 7 to 10 minutes.

Nutrition Facts : Calories 380.3 calories, Carbohydrate 33.1 g, Cholesterol 67.8 mg, Fat 14 g, Fiber 7.6 g, Protein 31.7 g, SaturatedFat 2.6 g, Sodium 938.2 mg, Sugar 4.8 g

ORANGE CHICKEN AND VEGGIES WITH RICE



Orange Chicken and Veggies with Rice image

A flavorful orange glaze coats tender pieces of chicken and fresh vegetables in this recipe that's sure to bring praises to the chef. Taste of Home Test Kitchen - Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1-1/2 cups uncooked instant rice
1 tablespoon plus 1/3 cup cornstarch, divided
1 cup orange juice
1 tablespoon soy sauce
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 tablespoons olive oil, divided
1-1/2 cups sliced fresh carrots
1 cup chopped green pepper
1/2 cup chopped onion

Steps:

  • Prepare rice according to package directions. Meanwhile, in a small bowl, combine 1 tablespoon cornstarch, orange juice, soy sauce, sugar, salt and pepper; set aside., Place remaining cornstarch in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet over medium heat, cook chicken in 2 tablespoons oil for 7-9 minutes or until chicken juices run clear. Remove and keep warm., In the same skillet, saute carrots in remaining oil for 2 minutes. Add green pepper and onion; saute 2-3 minutes longer or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice.

Nutrition Facts : Calories 454 calories, Fat 13g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 470mg sodium, Carbohydrate 54g carbohydrate (10g sugars, Fiber 3g fiber), Protein 27g protein.

EASY ORANGE CHICKEN WITH RICE



Easy Orange Chicken With Rice image

Make and share this Easy Orange Chicken With Rice recipe from Food.com.

Provided by Red Chef Mama

Categories     Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 lbs chicken parts, cut up
1/2 cup orange juice concentrate, frozen
3 tablespoons butter
1/2 teaspoon ground ginger
cooked rice, kept hot
salt and pepper

Steps:

  • Preheat oven to 375 degrees (farenheit).
  • Sprinkle salt and pepper to taste over the chicken.
  • Place the cut up chicken in a foil lined baking dish, skin side up.
  • Bake in preheated oven for 35 minutes.
  • In a medium saucepan combine the orange juice, butter and ginger, heat through.
  • Spoon the orange sauce over the chicken and bake for 20 minutes longer or until the chicken is tender and no longer pink.
  • Meanwhile, cook rice according to package directions.
  • Serve the chicken and sauce with the rice.

Nutrition Facts : Calories 851.5, Fat 49.6, SaturatedFat 16.9, Cholesterol 287.2, Sodium 308.8, Carbohydrate 13.7, Fiber 0.3, Sugar 13.3, Protein 83

ORANGE CHICKEN/RICE CASSEROLE



Orange Chicken/Rice Casserole image

Make and share this Orange Chicken/Rice Casserole recipe from Food.com.

Provided by mfl666

Categories     One Dish Meal

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup uncooked long grain rice
4 uncooked boneless chicken breast halves (or chicken pieces; e.g. legs)
1 can condensed cream of mushroom soup
1 cup orange juice
1 can sliced mushrooms
1 envelope Lipton Onion Soup Mix
garlic
celery salt (or seanonings of choice)

Steps:

  • Place uncooked rice in an ungreased baking dish, then place chicken pieces over rice; top with sliced mushrooms.
  • Mix Cream of Mushroom soup and orange juice and pour over chicken.
  • Season as desired, then sprinkle onion soup mix evenly over casserole.
  • Cover with foil and bake for 2 1/2 hours at 325 degrees F.

CREAMY ORANGE CHICKEN



Creamy Orange Chicken image

Chicken breast, mandarin oranges, and chives sauteed with orange liqueur and cream. Great served over rice or pasta. A MUST TRY!

Provided by Cobalt springfield MA

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 2

Number Of Ingredients 7

3 tablespoons olive oil
½ cup flour
2 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 fluid ounces orange flavored liqueur, or to taste
½ cup canned mandarin orange segments, drained
¼ cup chopped fresh chives
½ cup heavy cream

Steps:

  • Heat olive oil in a skillet over medium-high heat. Lightly coat chicken breasts in flour, shaking off excess, and brown in oil on both sides. Stir in cointreau, oranges, and heavy cream. Reduce heat to medium, and simmer until liquid has reduced by half. Remove chicken from pan when not longer pink in center, and allow the sauce to reduce another 5 minutes.
  • Stir in chives, season to taste with salt and pepper.

Nutrition Facts : Calories 727.5 calories, Carbohydrate 43.3 g, Cholesterol 142.4 mg, Fat 44.8 g, Fiber 1.3 g, Protein 27.7 g, SaturatedFat 17.2 g, Sodium 77.9 mg, Sugar 18 g

ORANGE-CASHEW CHICKEN AND RICE



Orange-Cashew Chicken and Rice image

I like to experiment with different ingredients when I make this popular dish. Try celery instead of bok choy or toasted almonds instead of cashews. Each and every combination turns out great! -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 3 servings.

Number Of Ingredients 10

1 cup instant brown rice
1 can (11 ounces) mandarin oranges
1/4 cup chopped cashews
1/4 cup chicken broth
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon canola oil
1/2 cup chopped bok choy
1/4 cup minced chives

Steps:

  • Cook rice according to package directions. Meanwhile, drain oranges, reserving 1/2 cup oranges and 2 tablespoons juice (save remainder for another use)., In a small bowl, combine the cashews, broth, soy sauce, teriyaki sauce and reserved juice; set aside. In a large wok or skillet, stir-fry chicken in oil until no longer pink. Add cashew mixture; cook 1 minute longer. Add the bok choy, chives and reserved oranges; cook and stir for 2 minutes., Fluff rice with a fork; serve with chicken mixture.

Nutrition Facts : Calories 389 calories, Fat 14g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1249mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 2g fiber), Protein 30g protein.

ZIPPY ORANGE CHICKEN AND RICE



Zippy Orange Chicken and Rice image

This colorful, zesty entrée of chicken strips, green pepper, rice, mandarin oranges and pineapple is flavored with orange juice and brown sugar.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 4 servings.

Number Of Ingredients 8

1/2 cup MIRACLE WHIP Light Dressing, divided
1 lb. boneless skinless chicken breasts(about 1-1/4 lb.), cut into strips
1 green pepper, cut into strips
1 cup orange juice
2 Tbsp. brown sugar
1-1/2 cups instant white rice, uncooked
1 can (11 oz.) mandarin oranges, drained, or 1 orange, peeled, sectioned
1 can (8 oz.) pineapple chunks in juice, drained

Steps:

  • Heat 2 Tbsp. of the dressing in skillet on medium-high heat. Add chicken and green pepper; cook and stir 5 minutes or until chicken is cooked through. Drain. Reduce heat to medium.
  • Mix remaining dressing, juice and sugar. Stir into skillet; bring to boil.
  • Remove from heat; add rice, orange segments and pineapple. Let stand, covered, 5 minutes.

Nutrition Facts : Calories 460, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 90 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 34 g

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling.
  • Use fresh ingredients: The fresher your ingredients, the better your orange chicken will taste. If possible, use organic or locally-sourced ingredients.
  • Don't overcrowd the pan: When you're cooking the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly.
  • Cook the chicken until it's golden brown: When you're cooking the chicken, make sure you cook it until it's golden brown. This will help to ensure that the chicken is cooked through.
  • Make sure the sauce is thick and bubbly: When you're making the sauce, make sure you cook it until it's thick and bubbly. This will help to ensure that the sauce has the right consistency.
  • Serve the orange chicken over rice: When you're serving the orange chicken, serve it over rice. This will help to soak up the delicious sauce.

Conclusion:

Orange chicken and rice is a classic dish that is easy to make and always a crowd-pleaser. By following these tips, you can make sure that your orange chicken and rice is perfect every time.

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