Thai Orange Chicken + Rice

Updated: Jul 11

PAN FRIED, BREADED CHICKEN —

Thaw thicken pieces in warm water or by placing in the fridge the night before.


Set up a small breading station: In one bowl, add 2 eggs, and in a second bowl, mix together ½ cup cornstarch and 1/2 cup flour and season with salt and pepper. Open your package of chicken piece and pour them into the egg. Coat chicken pieces in egg, then toss chicken pieces in the cornstarch mixture, tapping off any excess flour.


In a large, deep skillet over medium-high heat, heat ¼'' oil (canola or vegetable oil works great). Carefully place chicken pieces in hot oil and fry chicken in batches until golden and crispy, 4 to 5 minutes. Drain on a paper towel-lined plate. 


In a saucepan over medium heat, simmer your orange sauce packet. Make a cornstarch slurry with 1/4 cup water and 2 TBS cornstarch and whisk it in to your sauce until thick enough to coat your chicken. When thickened toss your chicken into your sauce and serve over rice. Sprinkle with green onions and enjoy!


STOVETOP —

Thaw thicken pieces in warm water or by placing in the fridge the night before.


Add 1-2 TBS olive oil to a medium pan over medium-high heat and when heated through add your chicken pieces to the pan. Cook until browned and cooked all the way through. Set aside.


In a saucepan over medium heat, simmer your orange sauce packet. Make a cornstarch slurry with 1/4 cup water and 2 TBS cornstarch and whisk it in to your sauce until thick enough to coat your chicken. When thickened toss your chicken into your sauce and serve over rice. Sprinkle with green onions and enjoy!


INSTANT POT —

Thaw thicken pieces in warm water or by placing in the fridge the night before.


Add 1 TBS olive oil to a to the bottom of

your pot. Dump chicken pieces inside and add orange chicken sauce over top. Set Instant Pot to high pressure for 10 minutes, allow natural release for 5 minutes.


Set Instant Pot to sauté mode. Make a cornstarch slurry with 1/4 cup water and 2 TBS cornstarch and whisk it in to your sauce until thick. When thickened serve your chicken over rice and sprinkle with green onions. Enjoy!




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