Shmoo's Baked Orange Chicken and Lightly Fried Rice w/Egg
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
For Rice Dish:1 egg1 tsp sesame oil1 tblsp olive oil3 cups cooked rice (best if cool/leftover)1/2 cup frozen peas1/4 cup green onions, minced2 tblsp soy sauce1/4 tsp white pepper1 tblsp ginger, minced3 cloves garlic, mincedFor Chicken Dish:2 lbs chicken breast, cut into 1 inch chunks1 egg1 tsp salt1/4 tsp white pepper1 tsp garlic powder1 tsp ginger powder1/8 cup cornstarch1 tblsp cornstarch1/4 cup flour1 tblsp ginger, minced3 cloves garlic, minceddash red pepper flakes1/4 cup green onions1/4 cup orange juice1 tsp sesame oil1 1/2 tblsp soy sauce1 1/2 tblsp orange juice5 tblsp sugar5 tblsp white vinegarzest of 1 orangePam
Preparation, get 5 small bowls and 2 large for different steps of cooking:
Bowl number 1, for rice: 1/2 cup frozen peas, 1/4 cup green onions, 1 tblsp ginger, minced, 3 cloves garlic, minced, 1/4 tsp white pepper
Bowl number 2, for rice: 1 egg, 1 tsp sesame oil, beat well
Bowl number 3, for chicken: 1/4 cup green onion, 1 tblsp ginger minced, 3 cloves garlic, minced, dash red pepper flakes
Bowl number 4, for chicken: 1 1/2 tblsp soy sauce, 1 1/2 tblsp orange juice, 5 tblsp sugar, 5 tblsp white vinegar, zest of 1 orange
Bowl number 5, for chicken: 1 tblsp cornstarch, 1/4 cup orange juice, mix well
Large bowl 1: mix 1 egg, 1 tsp salt, 1/4 tsp white pepper, 1 tsp ginger powder, 1 tsp garlic powder and 1 tsp sesame oil, add the chicken chunks and stir to coat evenly
Large bowl 2: mix 1/8 cup cornstarch and 1/4 cup flour, use this to coat the chicken with. (You may need to put more in the bowl to more easily coat all the chicken, but I measured what I normally used, and measured what was left and this is the amount actually sticking to the chicken when finished.)
Preheat oven to 375
Coking Steps:
Spray cookie sheet with Pam then place the chicken in 1 layer, leaving space around chicken as much as you can, lightly spray the top of the chicken to moisten the flour mixture, and bake for 10 minutes, or until done.
While chicken is baking, heat a wok on high for the rice, then add 1 tblsp olive oil and the contents of bowl 1. Using another wok or large high sided frying pan for the chicken, heat on high, add 1 tblsp of olive oil and the contents of bowl 3.
In the rice pan, after 2 minutes of heating bowl 1 contents, add rice and stir to mix well.
In the chicken pan, after 2 minutes of heating bowl 3 contents, add bowl 4 and stir to mix well.
In the rice pan, after cooking for 2 minutes to reheat rice, add 2 tblsp soy sauce and stir well, then push rice to back of wok and add bowl 2 to front of wok, stirring in a side to side cutting motion to lightly scramble, when cooked mix into rice and turn off heat.
In the chicken pan, when the contents of bowl 4 have come to a boil, add the cooked chicken out of the oven, stir to coat evenly with the sauce and simmer for 1 minute before adding bowl 5 and stirring to mix.
This will thicken the sauce almost immediately, and as soon as it thickens you are ready to eat!
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user SHMOOKUMS.
Bowl number 1, for rice: 1/2 cup frozen peas, 1/4 cup green onions, 1 tblsp ginger, minced, 3 cloves garlic, minced, 1/4 tsp white pepper
Bowl number 2, for rice: 1 egg, 1 tsp sesame oil, beat well
Bowl number 3, for chicken: 1/4 cup green onion, 1 tblsp ginger minced, 3 cloves garlic, minced, dash red pepper flakes
Bowl number 4, for chicken: 1 1/2 tblsp soy sauce, 1 1/2 tblsp orange juice, 5 tblsp sugar, 5 tblsp white vinegar, zest of 1 orange
Bowl number 5, for chicken: 1 tblsp cornstarch, 1/4 cup orange juice, mix well
Large bowl 1: mix 1 egg, 1 tsp salt, 1/4 tsp white pepper, 1 tsp ginger powder, 1 tsp garlic powder and 1 tsp sesame oil, add the chicken chunks and stir to coat evenly
Large bowl 2: mix 1/8 cup cornstarch and 1/4 cup flour, use this to coat the chicken with. (You may need to put more in the bowl to more easily coat all the chicken, but I measured what I normally used, and measured what was left and this is the amount actually sticking to the chicken when finished.)
Preheat oven to 375
Coking Steps:
Spray cookie sheet with Pam then place the chicken in 1 layer, leaving space around chicken as much as you can, lightly spray the top of the chicken to moisten the flour mixture, and bake for 10 minutes, or until done.
While chicken is baking, heat a wok on high for the rice, then add 1 tblsp olive oil and the contents of bowl 1. Using another wok or large high sided frying pan for the chicken, heat on high, add 1 tblsp of olive oil and the contents of bowl 3.
In the rice pan, after 2 minutes of heating bowl 1 contents, add rice and stir to mix well.
In the chicken pan, after 2 minutes of heating bowl 3 contents, add bowl 4 and stir to mix well.
In the rice pan, after cooking for 2 minutes to reheat rice, add 2 tblsp soy sauce and stir well, then push rice to back of wok and add bowl 2 to front of wok, stirring in a side to side cutting motion to lightly scramble, when cooked mix into rice and turn off heat.
In the chicken pan, when the contents of bowl 4 have come to a boil, add the cooked chicken out of the oven, stir to coat evenly with the sauce and simmer for 1 minute before adding bowl 5 and stirring to mix.
This will thicken the sauce almost immediately, and as soon as it thickens you are ready to eat!
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user SHMOOKUMS.
Nutritional Info Amount Per Serving
- Calories: 683.6
- Total Fat: 11.6 g
- Cholesterol: 224.0 mg
- Sodium: 1,579.5 mg
- Total Carbs: 78.8 g
- Dietary Fiber: 2.5 g
- Protein: 61.9 g
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