Mama's Asian Chicken and Rice Recipe -
Mama's Asian Chicken and Rice Recipe
  • READY IN 1 hr

Mama's Asian Chicken and Rice

Recipe by  

"A great orange chicken dish!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
  2. Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
  3. While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
  4. Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.
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Reviews More Reviews

Most Helpful Positive Review
Apr 19, 2010

We enjoyed this dish. I took other's advice and doubled the sauce, ( I didn't double the red pepper flakes, though). Should have went with my gut and not used as much cornstarch slurry as it called for. I doubled it since I doubled the sauce and it was very thick and not very sauce like. Next time will slowly add in cornstarch slurry until I like the consistancy. I will make this again as it was quick and easy! Served with green beans and eggrolls.

Most Helpful Critical Review
Apr 27, 2010

Try dusting the chicken in a flavored conrnstarch mixture. The chicken will get a nice crust on it and the sauce will thicken as well.

Apr 23, 2010

Best thing i have ever made in my entire life and i can cook pretty good. This is actually better then if you go out and get orange chicken at the cheesecake factory wow we will be eating this on a regular basis

Apr 07, 2010

I really liked this. I used cayenne powder instead Chinese 5 spice because I didn't have any. The sauce is a lot like the sauce on Chinese takeout sweet garlic ribs.

Apr 26, 2010

This was really good - I only made one minor modification to the recipe, and that was to add cayenne instead of the red pepper flakes. Next time I make this, I will not use the cornstarch/water mixture because after reducing, the sauce is thick enough without having to thicken it further.

Apr 12, 2010

This is awesome! We just finished eating dinner and I got ablsolute raves from everyone (including 3 kids)! I had extra time so I marinated the chicken in orange juice and soy sauce. Don't know if it changed the outcome of the tast but it was delicious. Better than any local "chinese takeout" Thank You!

Apr 09, 2010

Awesome recipe!! As for a previous reviewer's comment about the ratio of water to rice: it depends what kind of rice you make. Brown rice is 2c water for 1c rice, some sticky rice is 1c to 1c.

Apr 12, 2010

Thought this was pretty good. I did double the sauce but thought it was a bit too sweet. So I will decrease the amount of brown sugar next time. The chicken came out a bit chewy even though I only browned it for about 6 minutes. I don't think the chicken needs to brown that long if it is going to simmer in the sauce for 30 minutes. Added mushrooms to the sauce and served over jasmine rice. Might also try to add other veggies next time.


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  • Calories
  • 347 kcal
  • 17%
  • Carbohydrates
  • 38 g
  • 12%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 28.3 g
  • 57%
  • Sodium
  • 424 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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