Best 6 Orange Chicken And Rice Remade Recipes

BAKED ORANGE CHICKEN AND BROWN RICE

Steps:

• Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes.
• Add the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine.
• Toss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill.
• Bake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.
• Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve.

ORANGE CHICKEN AND RICE - REMADE

Steps:

• 1. In a medium saucepan, add water, the juice of two oranges and lemons, rice vinegar, and soy sauce. Place on med-high heat. Add the zest of 2 oranges, brown sugar, ginger, garlic, green onion, and red pepper flakes. Bring this mixture to a boil. Remove from heat and let this cool for about 10-15 minutes.
• 2. While this is cooling, remove any fat from chicken breasts. Cut into small bite-size pieces. Place in a large bowl.
• 3. When the mixture is cooled, add one cup to the chicken and mix so that all of the chicken is coated. Reserve the remaining mixture for later. Refrigerate for 1-2 hours.
• 4. Place chicken and marinade in large skillet/frying pan and cook until no longer pink. (If you have a lot of juice remaining drain it off.) Add the reserved sauce to chicken and cook for about 5-7 minutes over med-high heat.
• 5. In a small bowl, add water and corn starch. Mix together. Add to chicken, stirring constantly. This should thicken up quickly.
• 6. (This is for Minute Rice, if you use a different kind, use the directions on your package) Add 3 cups of water, 2-3 chicken bouillons, and 2 Tbsp oil to water and bring to a boil. Add 4 cups of the brown rice, bring back to boil, and cover. Reduce heat to low and simmer for 5 minutes.
• 7. While this is cooking, scramble up the 2 eggs.
• 8. Once the rice is done, add the soy sauce, chopped green onions, and the cooked eggs. Taste and then add salt if needed. Try it and tell me if this isn't better than takeout! lol. Hope you enjoy.

EASY ORANGE CHICKEN RECIPE BY TASTY

Steps:

• Slice chicken breast into cubes.
• In a bowl, combine marinade ingredients. Add chicken and stir to coat.
• Let marinate at least 1 hour.
• In a pan, heat oil on medium-high heat. Remove chicken from marinade with a slotted spoon, and cook all sides until golden brown, about 5 minutes.
• Add sauce ingredients to pan and bring to a boil, mixing continuously, until mixture thickens, about 5 minutes.
• Serve over rice if desired.
• Enjoy!

EASY ORANGE CHICKEN WITH RICE

Steps:

• Preheat oven to 375 degrees (farenheit).
• Sprinkle salt and pepper to taste over the chicken.
• Place the cut up chicken in a foil lined baking dish, skin side up.
• Bake in preheated oven for 35 minutes.
• In a medium saucepan combine the orange juice, butter and ginger, heat through.
• Spoon the orange sauce over the chicken and bake for 20 minutes longer or until the chicken is tender and no longer pink.
• Meanwhile, cook rice according to package directions.
• Serve the chicken and sauce with the rice.

ASIAN ORANGE CHICKEN

Steps:

• Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
• Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
• In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
• Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
• Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

ZIPPY ORANGE CHICKEN AND RICE

Steps:

• Heat 2 Tbsp. of the dressing in skillet on medium-high heat. Add chicken and green pepper; cook and stir 5 minutes or until chicken is cooked through. Drain. Reduce heat to medium.
• Mix remaining dressing, juice and sugar. Stir into skillet; bring to boil.
• Remove from heat; add rice, orange segments and pineapple. Let stand, covered, 5 minutes.