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Orange Chicken with Fried Rice

Step away from the takeaway menu! This Chinese favourite is easy enough to make at home.

40 2
Orange Chicken with Fried Rice | DonalSkehan.com, Step away from the takeaway menu! This Chinese favourite is easy enough to make at home.

main-meals

Orange Chicken with Fried Rice

Step away from the takeaway menu! This Chinese favourite is easy enough to make at home.

Saturday, November 4, 2017
US / METRIC

For the chicken:

4 chicken thighs, boneless, skinless and cut into bite size pieces

1 ½ tsp baking powder

½ tsp salt sesame seeds, to garnish

2 spring onions, to garnish

For the sauce:

200ml orange juice

1 tbsp dark soy sauce

2 tsp dark brown sugar

2 tsp rice wine vinegar

1 tsp sesame oil

1 clove garlic, finely grated

1 thumb sized piece of ginger, finely grated

1 small red chilli

1 tsp cornflour

For the rice:

1 tbsp sunflower oil

3 spring onions, thinly sliced

1 tsp sesame oil

1 tbsp soy sauce

150g leftover cooked rice, cold

1 large free-range eggs, whisked

For the chicken:

4 chicken thighs, boneless, skinless and cut into bite size pieces

1 ½ tsp baking powder

½ tsp salt

Sesame seeds, to garnish

2 spring onions, to garnish

For the sauce:

1 cup orange juice

1 tbsp dark soy sauce

2 tsp dark brown sugar

2 tsp rice wine vinegar

1 tsp sesame oil

1 clove garlic, finely grated

1 thumb sized piece of ginger, finely grated

1 small red chilli

1 tsp cornflour

For the rice:

1 tbsp sunflower oil

3 spring onions, thinly sliced

1 tsp sesame oil

1 tbsp soy sauce

150g leftover cooked rice, cold

1 large free-range eggs, whisked

Mixing bowl

Wire rack

Roasting tin

Small sauce pan

Large frying pan

Chopping board

40mins
Serves 2

These bitesized pieces of chicken, cooked until golden brown and served with a bright, tangy sauce are a real crowd-pleaser. It’s a great way of using up any leftover rice you have lurking around too.

Preheat the oven to 200ºC/400˚F/Gas Mark 6.
In a mixing bowl, combine the baking powder and salt. Add the chicken thigh pieces and toss to coat completely. Arrange the chicken pieces on a wire rack set over a roasting tin.
Place to cook in the oven for 25 minutes or until golden brown and cooked all the way through. Brush with a tablespoon of sunflower oil halfway through the cooking time to ensure a golden brown finish.
Place all the ingredients for the sauce in a small saucepan and bring to a steady simmer for 10 minutes, whisking regularly until slightly thickened.
Once the chicken is cooked, place the orange sauce and cooked chicken pieces in a mixing bowl and toss until the chicken is completely coated.
For the rice, heat a little sunflower oil in a large frying pan. Whisk the egg and pour into the pan, swirling to coat the base. Using a spatula and working quickly, drag the edges of the egg to the centre of the pan and allow any unset egg to run into its place.
Once fully set, roll up using the spatula in the pan and transfer to chopping board.
Place the pan back over a high heat with a drop of oil and stir-fry the spring onions for 1 minute. Add the cooked rice to the pan. Stir through the sesame oil and soy sauce until it coats the rice completely. Slice the egg omelette thinly and toss through the fried rice.
Transfer the rice to serving bowls and top with the orange chicken. Garnish with sesame seeds and spring onions.
40mins
Serves 2

Ingredients
US / METRIC

For the chicken:

4 chicken thighs, boneless, skinless and cut into bite size pieces

1 ½ tsp baking powder

½ tsp salt sesame seeds, to garnish

2 spring onions, to garnish

For the sauce:

200ml orange juice

1 tbsp dark soy sauce

2 tsp dark brown sugar

2 tsp rice wine vinegar

1 tsp sesame oil

1 clove garlic, finely grated

1 thumb sized piece of ginger, finely grated

1 small red chilli

1 tsp cornflour

For the rice:

1 tbsp sunflower oil

3 spring onions, thinly sliced

1 tsp sesame oil

1 tbsp soy sauce

150g leftover cooked rice, cold

1 large free-range eggs, whisked

For the chicken:

4 chicken thighs, boneless, skinless and cut into bite size pieces

1 ½ tsp baking powder

½ tsp salt

Sesame seeds, to garnish

2 spring onions, to garnish

For the sauce:

1 cup orange juice

1 tbsp dark soy sauce

2 tsp dark brown sugar

2 tsp rice wine vinegar

1 tsp sesame oil

1 clove garlic, finely grated

1 thumb sized piece of ginger, finely grated

1 small red chilli

1 tsp cornflour

For the rice:

1 tbsp sunflower oil

3 spring onions, thinly sliced

1 tsp sesame oil

1 tbsp soy sauce

150g leftover cooked rice, cold

1 large free-range eggs, whisked

You'll Need

Mixing bowl

Wire rack

Roasting tin

Small sauce pan

Large frying pan

Chopping board

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