Sticky Orange Chicken with Egg Fried Rice

Instructions

Step 1 Coat the chicken pieces in cornstarch, then dip into the beaten eggs until fully coated.

Step 2 Heat 2 tablespoons of oil in a pan over medium-high heat and fry the chicken until golden brown and crispy. Remove and set aside.

Step 3 In a bowl, whisk together soy sauce, orange juice, orange zest, honey, brown sugar, rice vinegar, garlic, and ginger to create the orange sauce.

Step 4 In the same pan, pour in the sauce and simmer for 2–3 minutes until slightly thickened.

Step 5 Add the fried chicken to the sauce and toss until evenly coated and glossy. Sprinkle with sesame seeds.

Step 6 In a wok or large pan, heat remaining oil and scramble the lightly beaten eggs until just set.

Step 7 Add mixed vegetables and cook for 2 minutes, then stir in the cooked rice and mix thoroughly.

Step 8 Season with salt, black pepper, and sesame oil, then stir in green onions and cook for another 1–2 minutes.

Step 9 Serve the sticky orange chicken alongside the egg fried rice while hot.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 4 days.

Reheat in a skillet over medium heat with a splash of water to keep rice moist.

Microwave in short intervals, stirring between each for even heating.

For best texture, store chicken and rice separately when possible.