After a long and busy day, cooking may be the last thing you want to do, and driving through a fast food restaurant to get Orange Chicken & Rice might be tempting. However, many restaurant meals contain way too many preservatives and high levels of sodium that are unhealthy and most likely not part of your diet plan.
This can be somewhat discouraging when trying to get a quick and simple, but still delicious meal on the table. But in general, fast food isn’t good for you, and it can get very expensive if you are constantly ordering it.
But have no fear because today we will be sharing the best orange chicken and rice recipe for two!
This recipe is super simple and contains familiar and easy to find ingredients. In addition, it doesn’t take too long to make, and most importantly, it is so delicious!
So resist the urge to drive through your favorite Chinese restaurant or stop at any other takeout restaurant and try out this tasty homemade recipe instead!
Orange Chicken & Rice
INGREDIENTS
Chicken
- Chicken thighs or Chicken Breasts, boneless & skinless
- Egg white
- Coconut flour
- Corn starch
- Salt & ground black pepper, to taste
Orange Sauce
- Soy sauce or coconut aminos
- Orange juice
- Ginger powder
- Crushed red pepper flakes
- Cold water
- Garlic, minced
- White vinegar
- Corn starch
- Cold water
- Erythritol sweetener or honey
- Orange zest
Serving Ingredients
- Cooked white rice or cauliflower rice
- Sesame seeds, optional
- Green Onions, optional
INSTRUCTIONS
The first step in making this Orange Chicken & Rice recipe is to make your rice. Although you could make Instant Pot Rice or use a rice cooker, you can also cook the rice per the package directions. And of course, you can always use leftover rice and just heat it up before serving.
However, if you want to keep things low-carb, use cauliflower rice instead. If you purchase a bag of frozen cauliflower rice, you can wait until your chicken is cooked to heat it up. That is because it only takes a minute or two to steam in the microwave.
The next step is to add some oil to a frying pan or wok set over medium-high heat. You don’t need a ton of oil, just enough to cover the bottom of the pan. I typically use extra virgin olive oil, but the type of oil you use is up to you.
Next, thoroughly rinse and pat dry your boneless, skinless chicken thighs. Next, trim the excess fat off of the chicken thighs, discarding any of the fat pieces. Then cut the meat into approximately one-inch size cubes.
Once you have finished preparing your chicken, add the cubed chicken to a medium size bowl and then add your egg white, coconut flour, corn starch, salt, and pepper and toss to combine until everything is well incorporated.
Your oil should be ready by now. The best way to test if your oil is ready is to dip a chopstick or wooden spoon into the hot oil, and if it starts bubbling, it is ready to go.
Cook The Chicken
Add the coated chicken to your oil and fry it until it is completely cooked through and golden brown. If you are using a small skillet, you may need to work in batches.
Once your chicken is done, transfer it from the skillet onto a plate lined with a paper towel to remove the excess oil.
Now it is time to start making the sauce. Start by heating another frying pan on a medium-high heat and add your soy sauce and orange juice.
Mix that together and let it heat up slightly and then add your ginger powder and your red pepper flakes, then bring to a slight simmer. Once your sauce is slightly simmering, add your minced garlic and vinegar, combine thoroughly, and bring your sauce to a boil.
Thicken The Sauce
Then while you are waiting for your sauce to come up to temperature, place the corn starch into a small bowl and add one tablespoons of cold water to it, then mix it well. This is called a slurry, and it is used to thicken up sauces or stews.
When your sauce reaches a light boil, add your corn starch slurry and immediately begin mixing your sauce. Your sauce will start to thicken rather quickly at this point.
Now, reduce the heat to a medium-low heat and add your sweetener and orange zest and stir together.
Once your sauce has gotten to your desired consistency, add the cooked cubed chicken to the sauce. Toss the chicken until it is completely coated in the delicious sauce.
Put your rice, or cauliflower rice, on a plate and place the orange chicken on top.
Add green onions, sesame seeds, or both on top for a garnish, then serve and enjoy!
What To Serve With Orange Chicken And Rice
Orange chicken and rice is an excellent meal on its own, but if you want a larger meal or more variety, there are some other dishes that will go perfectly with this dish.
Fried Rice
Instead of just making plain white or cauliflower rice, you could swap it out for fried rice. One of the positive things about fried rice is that it is super easy, and quick to make and it is very versatile.
You can add whichever ingredients you like, such as eggs, peas, carrots, pineapple, or a protein of your choice.
Chow Mein
Chow Mein is another excellent dish to serve with orange chicken. It is a vegetable and noodle stir fry cooked in a sauce. Again this is another super quick and easy dish and customizable, so you can add whatever kind of vegetables or protein you like.
Chinese Spicy Stir-Fried Green Beans
If you are looking for some vegetables to add to your meal, you should try out some stir-fried green beans. You only need a few ingredients to make this dish, such as green beans, chili paste, garlic, soy sauce, and crushed red pepper flakes.
They go perfectly with the orange chicken because they complement the sauce’s sweetness with their spicy flavor.
Final Thoughts
There you have it, a simple orange chicken and rice recipe for two! This recipe is excellent for busy people who don’t have much time to cook but want to eat a delicious home-cooked meal.
This recipe should only take about 30-45 minutes to complete, and it is sure to satisfy everyone who tries it! Skip the takeout and give this recipe a try. You will be surprised how easy and delicious it is!
Enjoy! Mary
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Low-Carb Orange Chicken Recipe
Orange chicken served over cauliflower rice or cooked white rice, for an easy to make dinner recipe that is even better than take-out!
Ingredients
Chicken
- 1 Tablespoon extra virgin olive oil
- 2-3 boneless, skinless chicken thighs or 1 large chicken breast
- 1 egg white
- 1/4 cup coconut flour
- 1 TBSP corn starch
- Salt & ground black pepper, to taste
Orange Sauce
- 1 Tablespoon soy sauce or coconut aminos
- 1 Tablespoon orange juice
- 1 teaspoon ginger powder
- 1 teaspoon crushed red pepper flakes
- 4 teaspoons cold water
- 1 teaspoon minced garlic
- 4 teaspoons white vinegar
- 1 Tablespoon corn starch
- 1 Tablespoon cold water
- 1-2 Tablespoon Erythritol sweetener or honey
- 1 teaspoon orange zest
Serving Ingredients
- Cooked cauliflower rice or white rice
- Sesame seeds, optional
- Green Onions, optional
Instructions
- Trim the excess fat off of the chicken thighs, discarding any of the cut pieces. Then cut the thighs into approximately one-inch size pieces. Add the cubed chicken to a medium size bowl and add your egg white, coconut flour, corn starch, salt, and pepper and toss to combine until everything is well incorporated.
- Add 1 tablespoon oil to a frying pan or wok on a medium-high heat. Add the coated chicken to your oil and fry it until it is completely cooked through and golden brown. If you are using a small skillet, you may need to work in batches. Once your chicken is done, transfer it from the skillet onto a plate lined with a paper towel to remove the excess oil.
- Make The Orange Sauce: Start by heating another frying pan on a medium-high heat and add your soy sauce and orange juice. Mix that together and let it heat up slightly and then add your ginger powder and your red pepper flakes, then bring to a slight simmer.
- Once your sauce is slightly simmering, add your minced garlic and vinegar, combine thoroughly, and bring your sauce to a boil.
- While you are waiting for your sauce to come up to temperature make a slurry by mixing the corn starch and add one tablespoons of cold water to a small bowl and mix it until well incorporated.
- When your sauce reaches a light boil, add your corn starch slurry and immediately begin mixing your sauce. Your sauce will start to thicken rather quickly at this point. Reduce the heat to a medium-low heat and add your sweetener and orange zest and stir together.
- Once your sauce has gotten to your desired consistency, add the cooked cubed chicken to the sauce. Toss the chicken until it is completely coated in the delicious sauce.
- Put your cooked, warm rice (white rice or cauliflower rice) on a plate and place the orange chicken on top. Add diced green onions and sesame seeds on top as a garnish, if desired
Serve warm
Notes
Recipe provided by icookfortwo.com
Nutrition Information
Yield 2Amount Per Serving Calories 569Total Fat 30gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 21gCholesterol 205mgSodium 1122mgCarbohydrates 28gFiber 5gSugar 5gProtein 50g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.
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