Orange Chicken with Steamed Rice
Zest it before you juice it.
$27.53 total
Ingredients & Cost Breakdown
| 3 lb chicken thighs, cubed | $14.69 |
| Cornstarch | $0.46 |
| 1 egg | $0.16 |
| Oil for frying | $0.69 |
| Orange juice & zest | $1.15 |
| Soy sauce | $0.34 |
| Rice vinegar | $0.23 |
| Sugar | $0.34 |
| Garlic & ginger | $0.65 |
| 2 cups rice | $0.80 |
| Steamed broccoli, side | $1.72 |
| Frozen egg rolls, side | $3.40 |
| Sesame seeds & green onion | $0.50 |
| Fried wontons, side | $2.40 |
| Total | $27.53 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 3 lb chicken thighs
- Cornstarch
- 1 egg
- Oil for frying
- Orange juice & zest
- Soy sauce
- Rice vinegar
- Sugar
- Garlic & ginger
- 2 cups rice
- Steamed broccoli, side
- Frozen egg rolls, side
- Sesame seeds & green onion
- Fried wontons, side
How to Make It
- Toss chicken cubes in cornstarch and beaten egg.
- Pan-fry in batches until golden, 6–7 minutes; set aside.
- Whisk orange juice, zest, soy sauce, rice vinegar, sugar, garlic, and ginger in a saucepan; simmer 3–4 minutes until slightly thickened.
- Toss chicken in the sauce; serve over rice with broccoli and egg rolls.
- Serve with fried wontons on the side.
No-Time-For-That Tip: Zesting the orange before juicing it is the step everyone forgets — that's most of the flavor.
Swap It: Bake the chicken at 425°F for 18–20 minutes instead of frying, then toss in the same sauce.
🍽️ Pairs well with Mongolian Beef
