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Orange Chicken & Ginger Rice

Orange Chicken & Ginger Rice

The best #fakeaway you will make your family - Crispy Orange Chicken with Ginger Rice
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Prep Time 10 mins
Cook Time 40 mins
Course Main Course
Cuisine American, Asian
Servings 6


  • 3 Scallions chopped
  • 1 tsp Sesame Seeds
  • 2 cup Vegetable Oil

For the Chicken

  • lb Chicken Thighs, boneless, skinless cut into ½ inch cubes
  • ½ cup Flour
  • ¼ cup Corn Starch
  • 1 tsp Ground Ginger
  • 1 tsp Salt
  • 1 tsp Onion Powder
  • 1 tsp Black Pepper
  • 1 tsp Paprika

For the Rice

  • 2 cup Short Grain Rice
  • 1 qt Chicken Broth
  • 1 tsp Ginger Powder

For the Sauce

  • 3 Oranges zested, juiced
  • ¼ cup Honey
  • ½ cup Rice Vinegar
  • ¼ cup Fresh Ginger grated
  • 1 tbsp Seasame Seeds
  • 3 Garlic Cloves minced
  • 1 tsp Salt
  • 1 tbsp Brown Sugar
  • 2 tbsp Corn Starch
  • 1 tsp Black Pepper
  • ¼ cup Coco Aminos


  • Prepare all of the ingredients.
  • In a bowl, combine ingredients for chicken. Toss until well coated.
  • In a saucepan over medium-high heat, add ingredients for rice. Cover and cook for 17 minutes. Turn off heat and let sit until ready to serve. DO NOT remove lid.
  • In a shallow frying pan over medium heat, add oil. Once hot enough to make a drip of water crackle, begin frying chicken in batches. Stir occasionally and let cook for 3 minutes per batch. Remove from oil to a paper towel cover plate.
  • In a large saute pan over medium high heat, add all sauce ingredients. Stir to combine and keep from burning. Let simmer while cooking chicken. Once all chicken is cooked, add to sauce and toss to coat. Let cook for 3 minutes more.
  • Serve a portion of rice, with a serving of chicken over top. Add a little extra sauce over rice. Sprinkle with scallions and sesame seeds.
Keyword Chicken, crispy chicken, orange, rice
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