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Mama's Asian Chicken and Rice
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Tender chicken in sweet-tangy orange sauce over rice, topped with green onions.
Ingredients:
  • 0.33333334326744 cup warm water
  • 0.25 cup packed brown sugar
  • 2 tablespoons orange juice
  • 2 tablespoons soy sauce
  • 2 tablespoons ketchup
  • 1 tablespoon white vinegar
  • 4 cloves garlic, minced
  • 0.5 teaspoon crushed red pepper flakes
  • 0.25 teaspoon Chinese five-spice powder
  • 1 teaspoon grated orange peel
  • 2 tablespoons olive oil
  • 1.5 pounds skinless, boneless chicken breast halves, cubed
  • 2 cups water
  • 1 cup uncooked white rice
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water
  • chopped green onions for garnish
Instructions:
  • Combine warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel in a bowl, stirring until the sugar dissolves and the mixture is fully combined.
  • In a large skillet or wok over medium heat, sizzle the chicken in olive oil until it's golden brown outside and fully cooked inside, which takes about 10 to 12 minutes. Pour in the sauce, bring it to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes, stirring every so often.
  • While the chicken and sauce are simmering, cook the rice by bringing it to a boil with water in a saucepan over high heat. Then, lower the heat to medium-low, cover, and cook until the rice is tender and the liquid is absorbed, approximately 20 to 25 minutes. Keep the rice warm after cooking.
  • Combine cornstarch and 2 tablespoons of cold water in a small bowl until smooth. Gradually add to the chicken and sauce, stirring. Simmer for 2 minutes until thickened. Serve over hot rice, garnished with green onions.

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