This delicious combo meal features crispy orange chicken, savory mushroom chicken, and classic vegetable fried rice. It’s a perfect homemade takeout-style dish packed with bold flavors and satisfying textures.
Ingredients
2 cups cooked jasmine rice (cooled)
2 tablespoons vegetable oil
2 eggs, beaten
1/2 cup diced carrots
1/2 cup green peas
2 tablespoons soy sauce (for rice)
1 teaspoon sesame oil
2 chicken breasts, cut into bite-sized pieces (for orange chicken)
1/2 cup cornstarch
2 eggs (for coating)
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Oil for frying
1/2 cup orange marmalade
2 tablespoons soy sauce (for orange sauce)
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 teaspoon grated ginger
2 cloves garlic, minced
1 teaspoon cornstarch (for thickening)
2 tablespoons water
1 pound chicken thighs or breast, diced (for mushroom chicken)
1 cup mushrooms, sliced
2 tablespoons soy sauce (for mushroom chicken)
1 tablespoon oyster sauce
1 teaspoon garlic, minced (for mushroom chicken)
1/2 teaspoon black pepper (for mushroom chicken)
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