Best Orange Chicken And Rice Remade Recipes

Baked Orange Chicken and Brown Rice image

Provided by Food Network Kitchen

Categories main-dish

Time 2h5m

Yield Serves 4

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 3/4 cups low-sodium chicken broth
1 cup brown basmati rice
Zest and juice of 2 navel oranges
Kosher salt
Four 6-ounce boneless, skinless chicken thighs
Freshly ground black pepper
2 tablespoons chopped fresh mint
2 tablespoons toasted pine nuts

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 image

Provided by Beth Colon

Categories Chicken

Time 40m

Number Of Ingredients 22

ORANGE CHICKEN
4 chicken breasts, boneless and skinless
3 c water
juice from 2 oranges
zest from 2 oranges
1/4 c lemon juice
1/3 c rice vinegar
5 Tbsp soy sauce, low sodium
3/4 c light brown sugar, firmly packed
1/2 tsp fresh ginger root, grated or finely minced
2 Tbsp green onions, chopped + more for garnish
1/4 tsp red pepper flakes (more or less depending on your taste)
4 Tbsp corn starch
3 Tbsp water
RICE
3 c water
4 c brown rice (Minute Rice)
2 Tbsp vegetable oil
2 chicken bouillon cubes, low sodium
1/4 c soy sauce, low sodium
2 eggs
1/4 c green onions, chopped

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.