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Orange Chicken with Rice

Here's a recipe I worked on for months trying to get it "just right." I hope you'll enjoy it as much as we do.


2 pounds skinless chicken tenders
1/2 cup flour
1 tablespoon seasoned salt
1/2 teaspoon pepper
1 tablespoon minced garlic
1 cup orange juice
1/2 cup Hoisin sauce (see home version if unable to find in store)
1/8 - 1/4 teaspoon red pepper flakes (depending on taste)
1/4 cup granulated sugar

3 tablespoons cornstarch
Salt and pepper
Stir-Fry vegetables of your choice (broccoli, cauliflower, carrots, water chestnuts, etc.)
Cooked rice

Cut chicken into 1-inch pieces. Heat enough oil in large skillet to cover. In plastic bag, combine flour, seasoned salt and pepper. Add chicken to flour ingredients and shake until coated well. Drop chicken into hot oil and fry until golden brown. Remove from skillet and drain on paper towels.

Cool the oil in skillet slightly. Saute garlic for one minute. In small bowl combine orange juice, Hoisin sauce, red pepper flakes, sugar, cornstarch, salt and pepper. Pour sauce into skillet with garlic. Bring to boil. Allow to boil for 3 minutes, stirring constantly. Reduce heat and simmer until sauce thickens. Add chicken to sauce and toss with your choice of steamed stir-fry vegetables. Serve over cooked rice and garnish with slivered almonds. Yum!
Click here for a printable version of this recipe.