Fried Rice-Stuffed Orange Chicken
Rating
Checkmate, Panda Express.
Ingredients
- Rice:
- 1 tablespoon vegetable oil
- ½ cup carrots, diced
- ½ cup frozen peas, thawed
- ½ onion, diced
- 2 cups white rice, cooked
- 3 tablespoons soy sauce
- ¼ cup green onion, chopped
- Chicken:
- 4 boneless, skinless chicken breasts
- 4 eggs, beaten
- ¼ cup all-purpose flour
- ¼ cup vegetable oil
- Sauce:
- ¾ cup orange juice
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons cornstarch
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon green onion, chopped
- 1 teaspoon sesame seeds
Instructions
- Heat oil in a wok or large saute pan to high heat. Add carrots, peas and onion. Saute until softened, about 3 to 4 minutes. Add rice and soy sauce. Continue to stir until fully combined and rice is fully coated in soy sauce. Stir in green onions and remove from heat. Set aside.
- For the chicken: Preheat oven to 375 degrees.
- Butterfly chicken breasts and season with salt and pepper. Fill each breast with about 2 spoonfuls of rice. Use toothpicks to hold both side of the chicken together.
- Add egg and flour to two separate bowls. Dip the chicken into the egg, then dredge in flour, shaking off excess.
- Heat oil in a large saute pan. Add chicken breasts and cook until golden brown on each side, about 8 minutes. Add chicken to a baking sheet and bake 10 to 12 minutes or until cooked through. Remove from oven and set aside.
- For the sauce: In a small bowl, mix together orange juice, soy sauce, rice vinegar and cornstarch. Set aside.
- Starting with a clean frying pan, add garlic and ginger. Saute 2 minutes until fragrant. Add orange juice mixture and bring to a simmer to thicken sauce, about 2 to 3 minutes. Return chicken to pan and spoon sauce over chicken.
- Garnish with green onions and sesame seeds.
Fried Rice-Stuffed Orange Chicken
Checkmate, Panda Express.Full Recipe: taste.md/2tbcaxM
Julkaissut Tastemade Lauantaina 3. maaliskuuta 2018
