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Mama's Asian Chicken and Rice

Mama's Asian Chicken and Rice


"A great orange chicken dish!"
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1 h servings 347 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 38g
  • 12%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 424 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  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.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup

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Read all reviews 697
  1. 927 Ratings

Most helpful positive review

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 c...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 c...

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 ...

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.

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...

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 kn...

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.

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 on...

I cooked this last night for supper. I was surprised that I had almost all of the ingredients on the Chinese five-spice powder. We don't like things too hot, so I only used 1/4 tsp...

Easy and Tasty! I didnt have the Chinese five-spice, so I threw in a little Cheyenne and some Ginger. Turned out great. Thanks!

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