Easy Asian Chicken and Rice Recipe

Ingredients

• 0.33 cup warm water
• 0.25 cup packed brown sugar
• 2 tablespoons orange juice
• 2 tablespoons soy sauce
• 2 tablespoons ketchup
• 1 tablespoon white vinegar
• 4 cloves garlic, minced
• 0.5 teaspoon crushed red pepper flakes
• 0.25 teaspoon Chinese five-spice powder
• 1 teaspoon grated orange peel
• 2 tablespoons olive oil
• 1.5 pounds skinless, boneless chicken breast halves, cubed
• 2 cups water
• 1 cup uncooked white rice
• 2 teaspoons cornstarch
• 2 tablespoons cold water
• chopped green onions for garnish

Instructions

1. Combine warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel in a bowl. Mix well until the sugar is fully dissolved.
2. Heat olive oil in a large skillet or wok over medium heat. Cook the chicken for 10-12 minutes, stirring until golden brown and cooked through. Pour the sauce over the chicken, bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
3. While the chicken simmers, boil rice and water in a saucepan. Reduce heat to low, cover, and simmer for 20-25 minutes until the rice is tender and the water absorbed. Keep the rice warm.
4. In a small bowl, whisk cornstarch and cold water until smooth. Gradually stir into the chicken and sauce. Simmer for 2 minutes until the sauce thickens. Serve the chicken and sauce over hot rice, topped with green onions.

Nutrition

• Calories: 347 kcal
• Fat Content: 8 g
• Fiber Content: 1 g
• Sugar Content: 11 g
• Sodium Content: 424 mg
• Protein Content: 28 g
• Cholesterol Content: 69 mg
• Carbohydrate Content: 38 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g