Orange Chicken Over Rice

Orange Chicken Over Rice

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I love trying out new recipes from old cookbooks, making up my own or from one my favorite chefs. Ree Drummond is one of those chefs that makes great meals that everyone can enjoy. I have tried multiple recipes and use my family as guinea pigs when I try them out. My family doesn’t mind though, they eat whatever I put out in front of them. I love being able to do that!

This Orange Chicken Over Rice recipe is one of my favorites. I love all Chinese and Oriental food… period, so naturally I wanted to try it. It turned out to be a smash hit! Take a look and try it for yourself, I don’t think you will complain once you taste this dish and all its flavors!

Ingredients:

2 tbsp cornstarch

2 egg whites

4 chicken breasts, cut up in bite size pieces

Sauce Ingredients:

1/2 c orange juice

1 tbsp low sodium soy sauce

1 tbsp brown sugar, packed

1/4 tsp sesame seed oil

1 tbsp rice wine vinegar

pinch of red pepper flakes

dash of salt

1 tbsp cornstarch

1 clove of garlic, minced

a touch of grated ginger, or minced

vegetable oil for frying

Directions:

For the chicken: In a large mixing bowl, whisk together the cornstarch and egg whites with a fork or whisk until almost frothy. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.

For the sauce: Put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.

Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute. (Slurry: Is a thin paste of water and starch (flour, cornstarch or arrowroot), which is added to hot preparations (such as soups, stews and sauces) as a thickener).

Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven or deep skillet until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.

Toss the chicken in the sauce and serve over rice.

(Recipe courtesy of Ree Drummond)

Finished Product:

Look at the gorgeous pieces of chicken dripping in that rich orange flavored glaze! Yum! I can’t wait to sink my teeth into one more bite!

As you can see this Orange Chicken Over Rice Dish turned out great! The taste was phenomenal! All the flavors blended well together giving you a rich orange and ginger taste. Delicious! You’ll think to yourself, ” Why go to a Chinese restaurant when I can make my own at home”?

Check out your local grocery stores and grab the ingredients to make this at home for you and your family! Let me know what you think! Great food and the company of your family makes for a great afternoon!

Until Next Recipe…..