Mama's Asian Chicken and Rice Recipe

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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.

—BUSY GAL

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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.

—MissKori

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724 Ratings

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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

—MERMAIDRACHEL

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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.

—Nicoline

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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.

—kelcampbell

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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!

—amy48073

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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.

—Koryu

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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.

—bkharder73

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Nutrition

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.

Nutritional Information

Mama's Asian Chicken and Rice

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 347
Calories from Fat: 75

% Daily Value *
Total Fat 8.4g 13 %
** Saturated Fat 1.7g 8 %
** Cholesterol 69mg 23 %
** Sodium 424mg 17 %
** Potassium 314mg 9 %
Total Carbohydrates 38g 12 %
** Dietary Fiber 0.6g 2 %
Protein 28.3g 57 %
** Sugars 10.7g
** Vitamin A 3 %
** Vitamin C 8 %
Calcium 5 %
Iron 25 %
** Thiamin 25 %
** Niacin 140 %
** Vitamin B6 37 %
** Magnesium 14 %
** Folate 43 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.