CentMenu / Dinner · Lunch
Orange chicken with rice
Fresh orange juice makes a simple sweet-tangy sauce for chicken and frozen vegetables.
Ingredients
4 servings · US + metric
- 1.06 lb (480 g) boneless chicken thighs
- 10.58 oz (300 g) long-grain rice
- 1.1 lb (500 g) frozen mixed vegetables
- 2 oranges
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) wine vinegar
- 0.53 oz (15 g) sugar
- 1½ tbsp (12 g) cornstarch
- 1¾ tbsp (25 ml) sunflower oil
- 2 garlic cloves
Let’s cook
Cook 10.58 oz (300 g) long-grain rice in a pot of boiling water over medium heat for 18 minutes, or as directed on the package; drain. Prepare the rest of the dish while it cooks.
Remove any bones from 1.06 lb (480 g) boneless chicken thighs, then cut the meat into bite-size pieces.
Heat 1¾ tbsp (25 ml) sunflower oil in a wide pan over medium-high heat; brown the chicken for 6 minutes, turning, then transfer to a plate.
Mince 2 garlic cloves; add to the pan with 1.1 lb (500 g) frozen mixed vegetables and stir-fry over medium-high heat for 8 minutes, until hot.
Squeeze 2 oranges; whisk the juice with 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) wine vinegar, 0.53 oz (15 g) sugar and 1½ tbsp (12 g) cornstarch, then add to the pan with the chicken.
Simmer over medium-low heat for 5 minutes, stirring until glossy and the chicken reaches 165 °F (74 °C); serve with the rice.