Orange Chicken with Fried Rice

Instructions

Step 1: Season chicken with salt and pepper, then coat in cornstarch, dip in beaten eggs, and dredge in flour. /n
Step 2: Heat oil in a deep pan and fry chicken pieces until golden and crispy, about 5–7 minutes, then remove and drain. /n
Step 3: In a saucepan, sauté garlic and ginger for 1 minute, then add orange juice, soy sauce, sugar, vinegar, and chicken broth. /n
Step 4: Stir in cornstarch and cook until the sauce thickens, then add sesame oil and orange zest. /n
Step 5: Toss the fried chicken in the orange sauce until well coated. /n
Step 6: For the fried rice, heat oil in a pan and scramble the eggs, then remove and set aside. /n
Step 7: Add peas and carrots to the pan and cook for 2–3 minutes. /n
Step 8: Stir in rice, breaking up clumps, then add soy sauce and sesame oil. /n
Step 9: Return eggs to the pan, mix well, and garnish with green onions. /n
Step 10: Serve the orange chicken alongside the fried rice.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat chicken in a skillet or oven to help maintain crispiness, and warm the rice in a pan or microwave with a splash of water.