Easy and Simple Orange Chicken Over Rice

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Easy and Simple Orange Chicken Over Rice

Ingredients:

  • 1 bag of popcorn chicken (about 1 pound)
  • 3 cups of water
  • 2 cups of rice (preferably jasmine or basmati)
  • 1 jar of orange marmalade (12 ounces)
  • 1 cup of BBQ sauce (any variety you prefer)
  • 6 tablespoons of soy sauce (low sodium if desired)

Instructions:

  1. Cook the Popcorn Chicken:
    • Preheat your oven according to the instructions on the popcorn chicken package.
    • Arrange the popcorn chicken pieces on a baking sheet in a single layer.
    • Bake the chicken for the time specified on the package, typically around 15-20 minutes, until they are golden brown and crispy.
    • While the chicken is baking, proceed with the following steps.
  2. Prepare the Rice:
    • Pour 3 cups of water into a medium saucepan and bring it to a boil over high heat.
    • While waiting for the water to boil, measure out 2 cups of rice and place it in a fine-mesh strainer. Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
    • Once the water is boiling, add the rinsed rice to the saucepan.
    • Stir the rice briefly, then reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for about 18-20 minutes, or according to the package instructions. Avoid lifting the lid during cooking to ensure the rice cooks evenly.
    • After the cooking time is up, remove the saucepan from heat and let it sit, covered, for an additional 5 minutes. Then, fluff the rice with a fork to separate the grains.
  3. Prepare the Orange Sauce:
    • In a large mixing bowl, combine the entire jar of orange marmalade, 1 cup of BBQ sauce, and 6 tablespoons of soy sauce.
    • Use a whisk or spoon to mix the ingredients thoroughly until you have a smooth, uniform sauce.
  4. Combine Chicken and Sauce:
    • Once the popcorn chicken is cooked, remove it from the oven and let it cool slightly.
    • Add the cooked popcorn chicken to the bowl with the orange sauce.
    • Toss the chicken pieces in the sauce until they are evenly coated. You can use a spatula or tongs to ensure every piece is well-covered with the sauce.
  5. Assemble the Dish:
    • Scoop a generous portion of the cooked rice into individual serving bowls.
    • Top the rice with a portion of the saucy orange chicken.
    • Optionally, you can garnish with sliced green onions, sesame seeds, or a sprinkle of red pepper flakes for added flavor and presentation.

Serving:

Serve the orange chicken over rice immediately while it’s hot. This dish pairs well with steamed vegetables or a simple green salad for a complete meal.

Notes:

  • For an extra crispy texture, consider air-frying the popcorn chicken instead of baking.
  • If you prefer a spicier sauce, add a tablespoon of sriracha or a pinch of red pepper flakes to the orange sauce mixture.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

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