Express Orange Chicken

This takeout recipe is a cinch to make at home! Making the rice, preparing the broccoli and frying the chicken may be done concurrently for the quickest preparation time of the overall recipe. When frying the chicken, using a high heatproof utensil to keep the individual chicken pieces separated works well if needed.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 25

Total Time 35

Servings to 6 servings

Calories 487kcal

Author Toni Dash

Ingredients

2 bags Success® White Rice , Success® Brown Rice, Success® Jasmine Rice or Success® Basmati Rice OR 3 cups prepared rice
1 cup Orange Marmalade
1 tablespoon White Vinegar
1 teaspoon Asian Hot Sauce
1 teaspoon Ground Ginger
2 tablespoons Soy Sauce (or Tamari if gluten-free)
1 package (10 ounces) Frozen Broccoli Florets
1 pound boneless , skinless Chicken Breasts, cut into 1-inch pieces
1 Egg , lightly beaten
1/2 cup Cornstarch
1/4 cup Flour regular or gluten-free measure-for-measure flour blend
1 teaspoon Salt
1/4 teaspoon ground Black Pepper
Vegetable Oil for frying

Instructions

Prepare rice according to package directions.
In medium bowl, combine marmalade, vinegar, hot sauce, ginger and soy sauce or tamari. Mix thoroughly and set aside.
Prepare broccoli according to package directions and set aside.
In a small bowl, combine chicken with egg and coat thoroughly.
In a separate bowl, combine cornstarch, flour, salt and pepper. Remove the chicken from the egg and coat in cornstarch mixture.
Heat 1 inch of oil in a 4-quart saucepan to 375 degrees F. Fry chicken pieces in batches until light brown on all sides. Remove cooked chicken and place on paper towels. In a large bowl, toss chicken with broccoli and marmalade mixture.
Serve over hot rice.

Notes

Recipe supplied by Martha Stewart Living and Success® Rice.

Nutrition