Best 8 Orange Chicken And Veggies With Rice Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

If you're looking for a delicious and easy-to-make meal, orange chicken and veggies with rice is a great choice. This dish is packed with flavor and color, and it's sure to be a hit with your family and friends. With a few simple ingredients and a little bit of time, you can create a restaurant-quality meal that will leave everyone asking for seconds.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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 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 & VEGGIE STIR-FRY RECIPE BY TASTY



Orange Chicken & Veggie Stir-fry Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, ground pepper, broccoli, carrots, red bell pepper, orange juice, soy sauce, honey, rice vinegar, garlic, ginger, orange zest, cornstarch

Provided by Mel Boyajian

Categories     Dinner

Yield 2 servings

Number Of Ingredients 14

2 boneless, skinless chicken breasts
salt, to taste
ground pepper, to taste
2 heads broccoli, chopped
2 carrots, sliced
1 red bell pepper, sliced
½ cup orange juice
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
2 cloves garlic, minced
½ teaspoon ginger, minced
¼ teaspoon orange zest
1 tablespoon cornstarch

Steps:

  • In a large nonstick skillet, heat a small amount of cooking oil. Add chicken. Season with salt and pepper and cook until browned, about 5 minutes. Remove from pan and set aside.
  • Add carrots and broccoli and cook for 1 minute. Add bell pepper and cook for an additional 1-2 minutes. Remove ingredients from pan and set aside.
  • Add orange juice, soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch. Whisk. Simmer until sauce starts to thicken, about 5 minutes.
  • Add chicken back into pan.
  • Serve over cooked veggies.
  • Enjoy!

Nutrition Facts : Calories 476 calories, Carbohydrate 52 grams, Fat 6 grams, Fiber 11 grams, Protein 54 grams, Sugar 28 grams

ORANGE-GINGER CHICKEN AND VEGGIES



Orange-Ginger Chicken and Veggies image

This colorful stir-fry is chock-full of tasty veggies, tender chicken chunks and a light, zippy sauce. Tangy oranges and crunchy cashews add extra pizzazz. "The recipe was an experiment," shares Nancy Johnson of Turah, Montana. "We love Asian food, and this dish filled the bill nicely."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 16

1 medium navel orange
4 teaspoons cornstarch
1 teaspoon grated fresh gingerroot
1 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons chili sauce
1/4 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 garlic cloves, minced
1 tablespoon canola oil
2 cups fresh broccoli florets
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1/2 cup shredded carrot
1/3 cup unsalted cashews
3 cups hot cooked rice

Steps:

  • Grate orange peel, reserving 1-1/2 teaspoons. Peel and section orange; set orange sections aside. In a small bowl, combine cornstarch and ginger. Stir in the broth, soy sauce, chili sauce, hot pepper sauce and reserved grated orange peel until blended; set aside., In a large nonstick skillet or wok, stir-fry chicken and garlic in oil for 2-3 minutes or until lightly browned. Add the broccoli, peppers and carrot; stir-fry for 5 minutes or until the vegetables are crisp-tender. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cashews and reserved orange sections. Serve with rice.

Nutrition Facts : Calories 467 calories, Fat 12g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 853mg sodium, Carbohydrate 56g carbohydrate (0 sugars, Fiber 4g fiber), Protein 34g protein. Diabetic Exchanges

ORANGE CHICKEN STIR FRY



Orange Chicken Stir Fry image

Chicken breast meat stir fried with orange juice and zest, soy sauce, garlic and brown sugar, topped with bean sprouts and served over crispy chow mein noodles. A healthy, zesty stir fry treat guaranteed to excite the most finicky eaters!

Provided by Kelly Dale-Carpenter

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 45m

Yield 4

Number Of Ingredients 11

1 cup orange juice
1 tablespoon grated orange zest
¼ cup soy sauce
1 teaspoon salt
3 cloves garlic, chopped
1 tablespoon brown sugar
3 tablespoons vegetable oil
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 tablespoons all-purpose flour
1 cup bean sprouts
1 (6 ounce) package crispy chow mein noodles

Steps:

  • In a small bowl combine the orange juice, orange zest, soy sauce, salt, garlic and brown sugar. Mix well.
  • Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.
  • Add orange sauce mixture to chicken and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking. Add bean sprouts and cook for 1 minute; serve hot over chow mein noodles.

Nutrition Facts : Calories 523.9 calories, Carbohydrate 41.1 g, Cholesterol 68.4 mg, Fat 25.1 g, Fiber 2.7 g, Protein 34.7 g, SaturatedFat 3.6 g, Sodium 1749.2 mg, Sugar 8.9 g

ORANGE CHICKEN AND VEGGIES WITH RICE



Orange Chicken and Veggies with Rice image

Provided by My Food and Family

Categories     Home

Time 35m

Number Of Ingredients 12

1 1/2 cups uncooked instant rice
1 Tbsp plus 1/3 cup cornstarch, divided
1 cup orange juice
1 Tbsp soy sauce
1 tsp sugar
1/4 tsp salt
1/4 tsp pepper
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
3 Tbsp 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 Tbsp. 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 Tbsp. oil for 7 to 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 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GARLIC CHICKEN, VEGETABLE AND RICE SKILLET



Garlic Chicken, Vegetable and Rice Skillet image

You've got everything you need in just one-skillet . . . garlic-seasoned chicken breasts on a bed of rice mixed with colorful vegetables. Getting dinner on the table couldn't be easier . . . and it tastes great too.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 45m

Yield 4

Number Of Ingredients 8

Vegetable cooking spray
1 ¼ pounds skinless, boneless chicken breast halves
2 cloves garlic, minced
1 ¾ cups Swanson® Chicken Broth or Swanson® Chicken Stock
¾ cup uncooked white rice
1 (16 ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
⅓ cup grated Parmesan cheese
Paprika

Steps:

  • Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.
  • Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese.
  • Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.

Tips:

  • Prep your ingredients beforehand: Cut your chicken, veggies, and oranges into bite-sized pieces before you start cooking. This will save you time and prevent your food from overcooking.
  • Use fresh, high-quality ingredients: The fresher your ingredients, the better your dish will taste. Look for organic and locally sourced produce whenever possible.
  • Don't overcrowd the pan: When searing the chicken, make sure to give each piece enough space to cook evenly. If you overcrowd the pan, the chicken will steam instead of sear.
  • Cook the chicken until it's golden brown: Don't be afraid to let the chicken get a little crispy. This will give it a delicious flavor and texture.
  • Use a flavorful sauce: The sauce is what really makes this dish shine. Be sure to use a sauce that's packed with flavor. Our recipe uses a combination of orange juice, soy sauce, honey, and rice vinegar.
  • Serve over rice: Orange chicken is traditionally served over rice. This helps to soak up the delicious sauce and make a complete meal.

Conclusion:

This orange chicken and veggies with rice recipe is a delicious and easy-to-make dish that's perfect for a weeknight meal. It's packed with flavor and healthy ingredients, and it's sure to be a hit with your family and friends. So what are you waiting for? Give this recipe a try tonight!

Related Topics