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Spicy Orange Chicken with white rice
Spicy Orange Chicken with white rice

Before you jump to Spicy Orange Chicken with white rice recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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As you can see, it is easy to begin to make healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to spicy orange chicken with white rice recipe. You can cook spicy orange chicken with white rice using 23 ingredients and 12 steps. Here is how you do that.

The ingredients needed to prepare Spicy Orange Chicken with white rice:
  1. You need Orange Chicken
  2. Prepare 4 chicken breast (seasoned- step1)
  3. Get 2 tbsp canola oil
  4. You need 1/4 cup sugar
  5. Prepare 2 medium red peppers
  6. Take 2 medium green peppers
  7. Prepare 1 large yellow onion
  8. Prepare 2 clove garlic
  9. Prepare 2 each oranges
  10. Use 2 tbsp soy sauce
  11. Provide 2 tbsp honey
  12. Get 1 tbsp crushed red pepper flakes
  13. Prepare 1 tbsp ginger
  14. Provide 1 siracha
  15. Take 1/4 cup cornstarch and water mixture
  16. Use 3 cup chicken stock
  17. Take 1 scallions
  18. Take 1 zest from oranges
  19. You need white rice
  20. Use 2 cup white rice
  21. You need 2 tbsp canola oil
  22. Prepare 1 3/4 cup water
  23. Prepare 1 pinch salt
Instructions to make Spicy Orange Chicken with white rice:
  1. Season and marinate cubed chicken breasts. ( salt, pepper, honey, siracha, orange zest, ginger). Hold in refrigerator for at least 20 minutes.
  2. Prep all vegetables: cut peppers and onions into 1 by 1 inch squares; mince garlic; mince ginger.
  3. Zest oranges. Squeeze out all juice from the oranges and save.
  4. Heat oil and sugar slowly in a large pot. Once the sugar starts to slightly brown, saute the chicken pieces till Golden Brown Sexy Delicious (GBSD) ! Remove chicken from pot and hold.
  5. Make your sauce ! Start by sauteing your minced garlic, ginger and orange zest. Careful not to burn the garlic. Add all Orange juice, soy, sugar, honey, and red pepper flakes. ( Feel free to alter the measurements on any of those. I always "eyeball" it. )
  6. Now, add your chicken stock. Let it come to a slight simmer. Once there, you may slowly whisk in your cornstarch slurry (mixed water and cornstarch). Taste test!- It should be sweet and spicy. I like mine extra spicy, so I add a little bit of siracha.
  7. Add peppers and onions.
  8. Add that GBSD chicken ;)
  9. Simmer for about 10 minutes, or until the vegetables are cooked- but not too soft!
  10. While that's simmering, start your rice. Here we go: rinse off rice in a mesh sieve until the water runs clear. Heat oil in medium pot and add the rice. Stir the rice in the oil until every grain is coated. Add the measured water, and a pinch of salt. Bring to a boil. Once it starts boiling, turn the heat to low, cover it, and leave it alone! This will cook for about 10 minutes. Keep an eye on it. Now, back to our chicken…
  11. Adjust any seasonings, salt and pepper if you need it. That's just a little bit extra love.
  12. Top with the bias cut scallions ( cut diagonally, use the green part). Serve with hot white rice on the side, and voila ! Enjoy !

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