Orange Chicken and Fried Rice Recipe: Chinese Takeout Favorite in 30 Minutes

I’m sharing my secret for making restaurant-quality orange chicken and fried rice at home in just 30 minutes. This recipe combines crispy chicken pieces coated in a sweet and tangy orange sauce with perfectly cooked fried rice.

With simple ingredients and straightforward steps, you’ll have a complete meal that’s better than takeout. Let’s get cooking and enjoy this Chinese takeout favorite without leaving home!

Ingredients for Orange Chicken and Fried Rice

Simple ingredients make this restaurant-quality orange chicken and fried rice in just 30 minutes.

For the best orange sauce, use high-quality orange marmalade—it makes all the difference. I like Trader Joe’s or Dukes for that authentic flavor. Fresh ginger is a must (microplane it fine). If you’re out of rice vinegar, apple cider vinegar works as a substitute. For the chicken, make sure to cut into even pieces so they cook consistently.

No day-old rice? Cook it ahead and chill it for at least an hour—it helps it fry better. Frozen peas and carrots are your friend here—thaw them under warm water. Want more heat? Add some chili flakes or sriracha to the sauce. For extra crispy chicken, double-dip in the cornstarch mixture. If using frozen veggies, squeeze out excess water before adding to the rice.

This dish keeps well in the fridge for up to 3 days. Reheat in a skillet with a splash of water to revive it. The orange sauce thickens when chilled, so re-whisk before reheating. Leftover rice can be frozen for 1 month—just thaw and reheat in a hot pan.

Step-by-Step Instructions for Orange Chicken and Fried Rice

Here’s the method to create this Chinese takeout favorite in just 30 minutes.

Step 1: Prepare the Chicken for Frying

Start by cutting the 1.5 lb Boneless, Skinless Chicken Breasts into bite-sized pieces. I like to make sure they’re relatively uniform so they cook evenly. In a large bowl, toss the chicken pieces with the 1 cup Cornstarch until they’re evenly coated. This cornstarch coating is crucial for achieving that crispy exterior.

Make sure to coat the chicken just before frying to prevent the cornstarch from getting soggy. If you notice any clumps, gently break them up with your fingers to ensure an even coating.

Step 2: Fry the Chicken to Perfection

Heat the 1 cup Vegetable Oil in a large skillet or wok over medium-high heat until it reaches 350°F. You’ll know it’s ready when it shimmers and a small piece of cornstarch sizzles immediately upon contact. Carefully add the coated chicken pieces in batches to avoid overcrowding the pan.

Fry the chicken for 5-7 minutes or until it turns golden brown and reaches an internal temperature of 165°F. Remove the fried chicken from the oil with a slotted spoon and drain on paper towels. Repeat with the remaining chicken pieces.

Step 3: Make the Orange Sauce

In the same pan (no need to clean it), remove excess oil leaving about 2 tablespoons. Add the 2 tsp Ginger and 3 cloves Garlic Cloves, and sauté for 30 seconds until fragrant. Then pour in the 0.5 cup Orange Marmalade, 0.25 cup Soy Sauce, and 2 tbsp Rice Vinegar. Bring the mixture to a simmer.

Let the sauce reduce for 2-3 minutes until it thickens slightly and coats the back of a spoon. The sauce should be sticky and have a deep orange color. Add the fried chicken back into the sauce and toss to coat evenly.

Step 4: Prepare the Fried Rice

Heat 1 tablespoon of the remaining vegetable oil in a separate large skillet or wok over medium-high heat. Push the oil to one side of the pan, then crack in the 2 whole Eggs. Scramble the eggs until they’re fully cooked, then mix them into the oil.

Add the 2 cups Cooked White Rice to the pan, breaking up any clumps with a spatula. Stir-fry the rice for 2-3 minutes until it’s heated through and starting to brown. Add the 1 cup Frozen Peas and Carrots and continue to stir-fry for another 2 minutes. Season with 1 tsp Salt and 0.5 tsp Black Pepper to taste.

Step 5: Combine and Finish

Stir in the 1 tsp Sesame Oil into the fried rice to give it that authentic flavor. To serve, divide the fried rice onto plates, top with the orange chicken, and garnish with 0.25 cup Green Onions. Make sure everything is hot and fresh when served.

Your Orange Chicken and Fried Rice is now ready to enjoy! The combination of crispy chicken, tangy orange sauce, and savory fried rice is sure to satisfy your takeout cravings.

Dietary Considerations for These Flavors

Making It Gluten-Free

To make this dish gluten-free, replace the soy sauce with a gluten-free alternative like tamari or coconut aminos. Be sure to check that your orange marmalade is also gluten-free, as some brands may contain gluten.

Keto Adaptations

For a keto version, substitute the cooked white rice with cauliflower rice. Simply pulse 1 head of cauliflower in a food processor until it resembles rice, then sauté it in 2 tablespoons of oil until tender. Keep the chicken and sauce keto-friendly by using sugar-free orange marmalade or reducing the amount used.

Lowering Sodium

To reduce sodium, use low-sodium soy sauce or tamari in the orange sauce. You can also limit the amount of added salt in the fried rice. Consider using fresh vegetables instead of frozen peas and carrots, which can be high in sodium.

Vegan Variations

For a vegan version, replace the chicken with extra-firm tofu or tempeh. Coat it with coconut flour or gluten-free cornstarch and fry until crispy. Use vegan orange marmalade and replace the eggs in the fried rice with a scrambled tofu mixture or a commercial egg substitute.

Dairy-Free Considerations

This recipe is naturally dairy-free, but be sure to check the ingredients of your orange marmalade to ensure it doesn’t contain any dairy products. Some brands may use dairy-derived ingredients, so it’s always best to verify.

Nut-Free Options

While this recipe doesn’t contain nuts, be cautious with store-bought orange marmalade and soy sauce, as some brands may process their products in facilities that handle nuts. Choose brands with clear nut-free labeling to avoid cross-contamination.

Frequently Asked Questions