Ultimate Crispy Orange Chicken and Fried Rice for 2

Name: Ultimate Crispy Orange Chicken and Fried Rice for 2
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Asian
Ingredients: 2 boneless chicken fillets, cut into bite-sized pieces; 1 cup orange juice; 2 tbsp soy sauce; 1 tbsp honey; 1 tsp ginger, grated; 1 tsp garlic, minced; 1 cup cornstarch; 2 cups cooked rice; 1 egg; 1/2 cup peas and carrots, diced; 2 tbsp vegetable oil; 1 tbsp sesame oil; Salt and pepper to taste

By:

Christina R. Jones

June 6, 2025

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Oh my gosh, let me tell you about my absolute favorite weeknight dinner—orange chicken and fried rice! It’s that perfect combo of crispy, tangy chicken with fluffy, savory rice that makes you go back for seconds (okay, sometimes thirds). I first fell in love with this dish at a little takeout spot years ago, and after countless experiments, I’ve nailed down a homemade version that’s even better. The secret? Fresh orange juice in the marinade and getting that chicken extra crispy before tossing it in the sticky-sweet sauce. And don’t even get me started on the fried rice—those little bits of scrambled egg and crisp-tender veggies mixed with just the right amount of sesame oil? Pure magic on a plate!

Why You’ll Love This Orange Chicken and Fried Rice

Trust me, this dish is a total game-changer for busy nights (or anytime you’re craving something seriously delicious). Here’s why it’s my go-to:

Faster than takeout – Ready in under an hour, and way more satisfying than waiting for delivery
Perfect flavor balance – Sweet orange chicken + savory fried rice = the ultimate combo
Crispy-crunchy magic – That golden cornstarch coating? You’ll hear the satisfying crunch with every bite
Weeknight superhero – Uses simple ingredients you probably already have in your kitchen
Leftovers dream – Somehow tastes even better the next day (if it lasts that long!)

Ingredients for Orange Chicken and Fried Rice

Okay, let’s gather our kitchen treasures! I’ve split everything up so you can see exactly what goes where. Pro tip: measure everything before you start – it makes the cooking process so much smoother when you’re not scrambling for ingredients mid-fry!

For the Orange Chicken

2 boneless chicken fillets, cut into bite-sized pieces (I like thighs for extra juiciness, but breasts work too)
1 cup fresh orange juice (please, please squeeze it fresh – it makes ALL the difference!)
2 tbsp soy sauce (regular or low-sodium both work)
1 tbsp honey (or maple syrup if you’re out)
1 tsp fresh ginger, grated (keep the peel on while grating – makes it easier!)
1 tsp garlic, minced (about 2 cloves)
1 cup cornstarch (this is our crispy magic dust)
2 tbsp vegetable oil for frying (peanut oil works great too if you have it)

For the Fried Rice

2 cups cooked rice (day-old and cold is ideal – fresh rice gets mushy!)
1 large egg, lightly beaten (farm-fresh if you can get it)
1/2 cup frozen peas and carrots, thawed (or fresh diced if you’re feeling fancy)
1 tbsp sesame oil (the good, toasted kind – it’s worth the splurge)
1 tbsp vegetable oil
Salt and pepper to taste (I’m generous with both)
Optional: green onions for garnish (because pretty food tastes better!)

See? Nothing too crazy here – just simple ingredients that transform into something magical. Now let’s get cooking!

How to Make Orange Chicken and Fried Rice

Alright, let’s dive into the good stuff! I’ll walk you through each step like we’re cooking together in my kitchen. Don’t worry if it seems like a lot – once you’ve made this once, you’ll have the rhythm down. Pro tip: I like to start the rice first since it needs time to cool while the chicken marinates.

Preparing the Orange Chicken

First things first – let’s get that chicken flavorful and crispy!

Marinate the chicken: In a bowl, whisk together the orange juice, soy sauce, honey, ginger and garlic. Add your chicken pieces, making sure they’re all coated. Cover and let it hang out in the fridge for at least 30 minutes (overnight is even better if you’ve got time!). The acid in the orange juice starts tenderizing the chicken while all those flavors get cozy.
Drain and coat: When you’re ready to cook, drain the chicken in a colander (save that marinade though – we’ll use it later!). Toss the pieces in cornstarch until they’re fully coated – I like to do this in a ziplock bag for less mess. The cornstarch should look like a light, even snow coating.
Fry to perfection: Heat your oil in a large skillet over medium-high heat. You’ll know it’s ready when a pinch of cornstarch sizzles immediately. Working in batches (don’t crowd the pan!), fry the chicken until golden brown, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain. That crispy coating? Absolute heaven!

Cooking the Fried Rice

Now for the rice – this comes together so fast once you start cooking!

Scramble the egg: Heat a large wok or skillet over high heat. Add the vegetable oil, then pour in your beaten egg. Let it set for about 10 seconds before scrambling – you want big, fluffy curds. Remove from the pan and set aside.
Stir-fry the veggies: In the same pan (no need to wash it!), add the peas and carrots. Stir-fry for about 1 minute until they’re bright and just starting to soften. That high heat gives them perfect texture without turning mushy.
Bring it all together: Crumble in your cold rice, breaking up any clumps. Drizzle with sesame oil – you’ll smell that amazing nutty aroma immediately! Toss everything together, then add back the scrambled egg. Season with salt and pepper to taste. Keep everything moving in the pan – we want all those flavors mingling without anything burning.

orange chicken and fried rice - detail 1

Now for the best part: plating up! I like to mound the fried rice on one side of the plate and pile that gorgeous orange chicken right next to it. The contrast of colors and textures is just beautiful. Grab your chopsticks and dig in – you earned it!

Tips for Perfect Orange Chicken and Fried Rice

After making this dish probably a hundred times (no exaggeration!), I’ve picked up some tricks that take it from good to “oh-my-gosh-give-me-the-recipe” amazing. Here are my can’t-live-without tips:

Cold rice is gold rice – That takeout texture comes from using day-old rice straight from the fridge. Fresh rice steams up sticky, but cold grains stay separate and fry up beautifully. No leftovers? Spread fresh rice on a baking sheet and pop it in the freezer for 15 minutes – works like a charm!
Double the sauce, thank yourself later – When you’re boiling that reserved marinade (after removing the chicken, of course!), make extra. It reduces into this glossy, thick sauce that’s perfect for drizzling over everything. I keep a little bowl on the table for dipping – because why not?
Fry in small batches – I know it’s tempting to dump all that chicken in at once, but crowding the pan makes steam instead of crispiness. Patient frying = that satisfying crunch we all crave. While you wait, snack on the first batch – chef’s privilege!
High heat is your fried rice BFF – That wok hay (breath of the wok) flavor comes from cooking fast and hot. If your veggies sizzle the second they hit the pan, you’re doing it right. My stove dial stays at “almost smoking” for this step – it’s the secret to those perfect toasted rice bits.
Grating ginger hack – Hate how ginger fibers stick to your grater? Freeze the knob first! It grates into fluffy snow that mixes evenly into the marinade without any stringy bits. Life-changing trick I learned from my auntie.

Oh! One last thing – always make extra. Trust me, you’ll want leftovers for that midnight fridge raid. The flavors meld even more overnight, and the rice fries up even better the second day!

Variations and Substitutions

One of the best things about this dish? It’s like a culinary playground – so easy to tweak based on what you’ve got or what you’re craving! Here are my favorite ways to mix it up when I’m feeling creative (or just cleaning out the fridge):

Protein Swaps

Tofu for vegetarians: Use extra-firm tofu pressed and cubed instead of chicken. Marinate the same way, but bake at 400°F for 20 minutes instead of frying – gets beautifully caramelized!
Shrimp lovers: Swap in peeled large shrimp (marinate just 15 minutes or they’ll get mushy). They cook in half the time – just 1-2 minutes per side until pink.
Pork option: Thin pork chops cut into strips work wonderfully. They need an extra minute or two of frying time to get tender.

Flavor Twists

Pineapple boost: Add 1/2 cup crushed pineapple to the marinade for tropical vibes. The natural enzymes make the chicken extra tender too!
Spicy version: Stir 1-2 tsp sriracha or chili garlic sauce into the marinade. Garnish with sliced red chilis if you’re really brave.
Lemon-lime twist: Use half orange juice, half lime juice for a brighter, tangier sauce. My summer go-to!

Fried Rice Makeovers

Brown rice: Works great if you prefer whole grains – just add 1 extra tbsp oil since it’s drier.
Cauliflower rice: For low-carb, sauté riced cauliflower first to remove moisture, then proceed as usual.
Veggie-packed: Toss in mushrooms, bell peppers, or bean sprouts with the peas and carrots. More color = more nutrients!

The beauty is, once you’ve got the basic technique down, the possibilities are endless. Last week I made it with mango instead of orange and added cashews to the rice – absolute revelation! What crazy-delicious combos will you come up with?

Serving Suggestions

Now let’s talk presentation – because we eat with our eyes first, right? I love making this dish look as good as it tastes. Here’s how I plate it up for maximum wow factor:

Perfect Pairings

While this meal stands strong on its own, a few simple sides can turn it into a feast:

Steamed broccoli – That bright green makes the plate pop, and it’s perfect for soaking up extra orange sauce
Crispy egg rolls – Store-bought or homemade, that crunch contrast is everything
Simple cucumber salad – Just sliced cukes with rice vinegar and sesame seeds for a refreshing bite
Miso soup – My go-to when I want that full takeout experience at home

Garnish Game Strong

A few finishing touches make all the difference:

Sesame seeds – A sprinkle of white or black seeds adds texture and looks fancy with zero effort
Thinly sliced green onions – That pop of green makes everything prettier
Orange zest – Just a pinch for extra citrus aroma
Red pepper flakes – If you like heat, this adds color and spice

My signature move? Serving everything on those cute Asian-inspired plates I found at a thrift store. The shallow bowls are perfect for piling rice on one side and chicken on the other. And don’t forget the chopsticks – even if you end up using a fork like I sometimes do, they make the whole experience more fun!

Storing and Reheating

Okay, let’s be real – leftovers are half the joy of this dish! But you’ve gotta store and reheat them right to keep that amazing texture. Here’s exactly how I do it:

Fridge storage: Keep the orange chicken and fried rice in separate airtight containers – they’ll stay good for up to 3 days. Pro tip: pour any extra sauce over the chicken before storing so it stays juicy. The rice actually gets better as the flavors mingle!

Reheating magic: Never, ever microwave this if you want to keep that crispy goodness! Here’s my foolproof method:

For the chicken: Heat a skillet over medium with just a teaspoon of oil. Spread the pieces in a single layer and let them sizzle for 2-3 minutes per side until heated through and crispy again.
For the rice: Same pan (no need to wash!), crank the heat to high. Toss the rice constantly for about 2 minutes until steaming hot. That high heat brings back that perfect fried texture.

Fun fact: I actually prefer the rice on day two – the sesame oil flavor deepens beautifully. Sometimes I’ll even make extra just to have leftovers (shh, don’t tell anyone!). If you’ve got extra sauce, warm it separately in a small saucepan until bubbly – perfect for drizzling over your revived masterpiece.

Nutritional Information

Now, I’m no nutritionist, but I do like knowing what’s going into my body – especially when it tastes this good! Keep in mind these numbers can vary based on your exact ingredients (like how much oil your chicken actually absorbs during frying). Here’s the general breakdown per serving:

Calories: About 450 (but totally worth every single one!)
Protein: 25g – thanks to that juicy chicken and egg
Carbs: 60g (mostly from the rice and orange juice)
Sugar: 15g (natural from the OJ and honey)
Fat: 12g (the “good” kind from sesame oil and chicken)

A little secret? I don’t stress too much about exact numbers with homemade meals like this. When you’re using real ingredients (no mystery powders or preservatives!), your body knows how to handle it. That said, if you’re watching specific macros, you can easily tweak things – use less honey, swap brown rice, or bake the chicken instead of frying. But personally? I say enjoy every crispy, saucy bite – life’s too short to skip the good stuff!

Frequently Asked Questions

Over the years, I’ve gotten so many questions about this recipe – and I love helping people make it just right! Here are the ones that come up most often (along with my tried-and-true answers):

Q1. Can I bake the chicken instead of frying it?
Absolutely! For a lighter version, arrange your cornstarch-coated chicken on a parchment-lined baking sheet. Spray lightly with oil and bake at 425°F for 15-18 minutes, flipping halfway. It won’t get quite as crispy as fried, but still delicious. Pro tip: broil for the last 2 minutes for extra browning!

Q2. What’s the best rice to use for fried rice?
Day-old jasmine rice is my gold standard – it’s fragrant and stays separate when stir-fried. But honestly? Any cold white rice works in a pinch! Just avoid freshly cooked or wet rice (it’ll turn mushy). Brown rice needs extra oil since it’s drier.

Q3. Can I use bottled orange juice instead of fresh?
I won’t lie – fresh makes a HUGE difference in flavor. But in a pinch, use high-quality bottled OJ (not from concentrate). Add 1/2 tsp orange zest to boost that bright citrus taste. Avoid “orange drink” – too sweet and artificial tasting.

Q4. How do I know when the oil is hot enough for frying?
The “wooden spoon test” never fails me: dip the handle of a wooden spoon into the oil. If bubbles form around it immediately, you’re good to go! Or sprinkle a pinch of cornstarch – it should sizzle and float right away. Too cold = greasy chicken, too hot = burns before cooking through.

Q5. My sauce isn’t thickening – help!
Don’t panic! Two tricks: 1) Make sure you’re boiling it at a full rolling boil (not just simmering), and 2) Mix 1 tsp cornstarch with 1 tbsp cold water, then whisk into the sauce. It should thicken within a minute. If it’s still too thin, repeat with half the amount. Remember – it thickens more as it cools too!