I get it. That neon-orange takeout box calls to you at 7 pm when you’re starving. But what if I told you this one-pan wonder tastes BETTER than delivery, skips the mystery grease, and gets done before the Uber Eats driver would’ve even arrived? (Chicken Fried Rice).
Quick Links
What You'll Find in This Guide
Why This Recipe is My Weeknight Hero
- The sauce: sticky-sweet with a sneaky Sriracha kick (adjust to your cowardice level)
- The chicken is crispy outside and juicy inside (no deep fryer required!).
- The broccoli still has actual crunch (unlike sad takeout mush)
- The time: 30 minutes flat (faster than arguing over the menu)
How to Make Chicken Fried Rice
What You Need
(Pantry raid edition)
- Chicken: Breast (for gym rats) or thighs (for flavor chasers)
- Sauce squad: Orange juice (yes, from the carton!), soy sauce, brown sugar
- Heat: Sriracha (1 tsp for “ooh”, 2 tsp for “ahh”, 3 tsp for “call the fire department”)
- Broccoli: Fresh is best (frozen turns to sad green pudding)
Shortcuts That Won’t Get You Judged:
- Pre-minced garlic/ginger (we’re tired, not chefs)
- Bottled orange juice (just don’t use mimosa leftovers)
How To Make It (Between Kids Screaming & Emails Pinging)
- Whisk the magic sauce – Dump everything in a bowl (even that half-used soy sauce packet).
- Sear the chicken – Don’t touch it! Let it get crispy like it offended you.
- Broccoli time – Toss in florets until they’re bright green (not army fatigue green).
- Glaze glory – Pour sauce over everything and watch it turn shiny and irresistible.
Pro Tip: If your sauce looks too thin, add another cornstarch slurry (1 tsp cornstarch + 1 tsp water) and glare at it until it thickens.
Serving Ideas for Maximum Wow
- Over rice: Jasmine, brown, or that questionable quinoa in your pantry
- With flair: Toasted sesame seeds (fancy!) or crushed peanuts (lazy fancy)
- For kids: Serve sauce on the side for “deconstructed orange chicken” (aka chicken nuggets)
Final Thought: This recipe is for anyone who’s ever stared into a lukewarm takeout box and thought, “I paid $18 for this?” Save the cash (and dignity) and make this instead.
Tag your recreations #FakeoutTakeout – I wanna see your saucy wins.
(P.S. The leftovers? Even better, the next day. Fight me.)
Perfect Chicken, Rice & Broccoli: Easy Balanced Meal Guide
Ingredients
Ingredients:
For the Chicken & Broccoli:
- 1.5 lbs chicken breast or thighs cut into bite-sized pieces
- 2 cups fresh broccoli florets
- 2 tbsp vegetable oil
- Salt & pepper to taste
For the Sauce (aka the real MVP):
- ¾ cup orange juice yes, from the carton
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 1 –3 tsp Sriracha adjust based on your bravery
- 1 tsp cornstarch + 1 tsp water slurry for thickness
- 1 tsp garlic pre-minced is fine
- 1 tsp ginger fresh or from a tube—no judgment
Instructions
Instructions:
Mix the Sauce:
- In a small bowl, whisk together orange juice, soy sauce, brown sugar, Sriracha, garlic, and ginger. Set aside your glorious glaze.
Sear the Chicken:
- Heat oil in a large pan over medium-high heat. Add chicken pieces in a single layer and let them sit untouched until crispy and golden. Flip and cook through. Remove and set aside.
Broccoli Time:
- In the same pan, toss in the broccoli and stir-fry until bright green and still slightly crunchy—no soggy sadness allowed.
Sauce It Up:
- Add the chicken back to the pan, pour in the sauce, and stir to coat. Simmer for 3–5 minutes until the sauce begins to thicken.
Thicken Like a Boss:
- If the sauce is too thin, mix your cornstarch and water, pour it in, and let it bubble until glossy and thick enough to coat a spoon.
Frequently Asked
What is orange chicken
Orange Chicken is a popular Chinese-American dish featuring crispy fried chicken tossed in a sweet, tangy orange-flavored sauce. Key elements:
Crispy chicken (usually thigh meat)
Sticky orange sauce (zest, juice, sugar, vinegar)
Signature citrusy-sweet flavor with optional spice
How to make orange
How to Make Orange Chicken (Quick & Easy)
Ingredients:
1 lb chicken (thighs or breast), cubed
½ cup orange juice (fresh or bottled)
2 tbsp soy sauce
3 tbsp brown sugar
1 tbsp rice vinegar
1 tsp ginger (grated)
2 garlic cloves (minced)
1 tbsp cornstarch + 2 tbsp water (slurry)
1 tsp Sriracha (optional for heat)
Steps:
Make Sauce: Whisk orange juice, soy sauce, sugar, vinegar, ginger, and garlic.
Cook Chicken: Sear chicken in oil until golden (~5 min).
Thicken Sauce: Pour the sauce into the pan, add the cornstarch slurry, and simmer until thick (~2 min).
Toss & Serve: Coat chicken in sauce, top with sesame seeds.
Done in 20 mins! Serve over rice.
Is orange chicken spicy?
Orange Chicken is typically mildly sweet rather than spicy, but heat levels vary:
American takeout versions = usually not spicy (focus on sweet-tangy orange flavor)
Homemade recipes = often add Sriracha/chili flakes (1 tsp = subtle kick | 1 tbsp = noticeable heat)
Is orange chicken Chinese
Orange Chicken is Chinese-American, not traditional Chinese cuisine.
American Origin: Created in the 1980s in Hawaii by Chinese chefs adapting to local tastes
Authentic Chinese Comparison: Similar to chenpi ji (tangerine peel chicken), but sweeter
Key Differences:
Uses orange zest/juice (rare in China)
Deep-fried, sticky sauce (uncommon in traditional dishes)
Can you put broccoli in Orange Chicken?
Yes! Broccoli pairs perfectly with orange chicken – it adds freshness, texture, and balances the dish. Here’s how to do it right:
Best Ways to Add Broccoli
Stir-Fry Method
Toss florets into the pan last 3-4 minutes to keep them crisp-tender.
Steam-Sear Combo
Blanch first, then quick-sear the chicken for charred edges.
Meal-Prep Style
Roast separately (400°F for 15 mins) and mix before serving.
Should you cook broccoli before stir-frying?
Yes, but only partially! For the crispiest, most flavorful broccoli in stir-fries:
Best Methods
Blanch First (2 mins in boiling water) → Crisp-tender base for stir-frying
Quick Microwave (1 min with splash of water) → Fast prep
Roast Briefly (400°F for 5 mins) → Deepens flavor
Why? Raw broccoli takes too long to cook in a stir-fry, risking soggy chicken or burnt garlic.
Why is chicken rice and broccoli a good meal?
Chicken, Rice & Broccoli = The Ultimate Balanced Meal
Why It Works:
Complete Nutrition
Chicken: Lean protein for muscle repair
Rice: Easy-to-digest carbs for energy
Broccoli: Fiber + vitamins (C, K, folate)
Meal-Prep Superstar
Stays fresh for days
Easy to portion for weight goals
Endless Customization
Spice it (curry powder, chili flakes)
Sauce it (teriyaki, garlic butter, lemon tahini)
What should you not do when stir-frying?
Top Stir-Fry Mistakes to Avoid (And How to Fix Them!)
1. DON’T Crowd the Pan
Why? Steams food instead of searing.
Fix: Cook in batches (especially meat/veggies with high water content).
2. Don’t Use Wet Ingredients
Why? Causes splatter and prevents browning.
Fix: Pat meat/veggies dry before cooking.
3. DON’T Over-Stir
Why? Prevents caramelization (those tasty brown bits!).
Fix: Let ingredients sit 30-60 seconds between stirs.
4. DON’T Use Low Heat
Why? Results in soggy, greasy stir-fry.
Fix: High heat + preheated pan = perfect sear.
5. DON’T Add Sauce Too Early
Why? Makes everything soggy.
Fix: Toss in sauce last, then cook 1-2 mins just to coat.
Bonus Pro Tips:
Skip olive oil (low smoke point), use peanut/avocado oil.
Prep everything first (once cooking starts, it’s FAST!).
Fix these mistakes, and your stir-fry will beat takeout every time!
Do I need to boil broccoli before cooking?
No, you don’t have to boil broccoli first—but here’s when you should:
Skip Boiling If:
Stir-frying/Roasting → High heat cooks it fast with crispy edges
Steaming → Just 3-5 mins in a steamer basket
Boil First If:
Meal prepping → Blanch 2 mins to stop overcooking later
Soups/Casseroles → Softens texture evenly
Freezing → Blanching preserves color/nutrients
Don’t miss out—follow us on social media for updates:
