Orange Chicken and Rice
Sticky-sweet orange chicken over rice, done fast enough for a tired Tuesday.
If you’re staring into the fridge and want dinner to feel decided for you, this is a good one. Orange chicken and rice gives you the sweet-savory takeout vibe most people already like, but it stays simple enough for a weeknight when your brain is done. You’ll cook the chicken in one pan, stir in a bright orange sauce, and spoon it over rice you already have going. Expect a cozy, glossy dinner that tastes familiar more than fancy. It is not a crispy fried version, and that is the point: less effort, less cleanup, and still satisfying enough to settle the “what should we make?” problem.
Ingredients
- 1.5 lb boneless skinless chicken thighs — cut into bite-size pieces
- 1 tbsp neutral oil
- 0.75 cup orange marmalade
- 0.25 cup soy sauce
- 2 tbsp rice vinegar
- 0.5 tsp red pepper flakes — optional, for a little heat
- 3 cup cooked white rice — for serving
- 2 unit scallions — sliced, for topping
Method
- 1 Season the chicken lightly with salt and pepper. Heat the oil in a large skillet over medium-high heat, then cook the chicken until browned and cooked through, 6 to 8 minutes.
- 2 While the chicken cooks, stir together the marmalade, soy sauce, rice vinegar, and red pepper flakes in a small bowl.
- 3 Pour the sauce into the skillet and cook, stirring, until it bubbles and turns glossy, 2 to 3 minutes.
- 4 Serve the orange chicken over the rice and top with scallions.
Variations
- Vegetarian swap — Use extra-firm tofu instead of chicken and brown it the same way before adding the sauce.
- Faster swap — Use cooked rotisserie chicken and simmer it in the sauce for just 3 to 4 minutes, then serve over leftover rice.
- Substitutions — No marmalade? Use orange juice concentrate plus a spoonful of honey or sugar, and keep the soy sauce and vinegar the same.
Notes
If your marmalade is very thick, add 1 to 2 tbsp water to loosen the sauce. For a slightly deeper flavor, let the sauce bubble for the full 3 minutes so it coats the chicken well. Leftovers keep best if the rice and chicken are stored separately and reheated gently.
Equipment that helps
- Large skillet — It gives the chicken room to brown instead of steaming.
- Small bowl — Mixing the sauce separately helps it come together quickly once the chicken is done.
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