Express Orange Chicken and White Rice

This Express Orange Chicken with jasmine rice is sweet, tangy and full of savory ingredients. Try this recipe and create a homemade version of your favorite takeout dish tonight!

(5 votes, average: 3.60 out of 5)

Express Orange Chicken and White Rice

Cooking time
PREP TIME 15 mins
Cooking time
COOK TIME 15 mins
Ready in
TOTAL TIME 30 mins


  • 2 bags Success® Jasmine Rice
  • 2 cups frozen broccoli florets, thawed
  • 1 cup orange marmalade
  • 2 tbsp soy sauce
  • 1 tbsp white vinegar
  • 1 tsp ground ginger
  • 1 tsp Sriracha hot chili sauce
  • 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 egg, lightly beaten
  • 1/2 cup cornstarch
  • 1/4 cup flour
  • 1 tsp salt
  • 1/4 tsp black pepper
  • vegetable oil for frying


Calling All Orange Chicken Fans!

If you love orange chicken, you’ll want to try our version of your favorite takeout dish with this recipe for Express Orange Chicken with jasmine rice. Sweet, tangy and full of savory ingredients, this is by far our most mouthwatering Asian-inspired recipe!

If you’ve always wondered what makes orange chicken so addictive, we’ve got the secret. This dish is tops thanks to its thick, citrusy sauce, which gets its flavor from sweet orange marmalade, white vinegar, Sriracha sauce and fresh ginger. The sauce also includes a bit of soy sauce for an extra oomph of saltiness.

Lay this decadent orange chicken on a bed of our Success® Jasmine Rice and you won’t be disappointed. Fragrant jasmine is the perfect rice to absorb the savory, sweet flavors of this chicken delight.

Looking for a seafood option? Learn something new and check out: how do you make shrimp fried rice?

  • Whip up this Express Orange Chicken with our Success® Jasmine Rice and skip the delivery tonight! With orange marmalade, a host of flavorful ingredients and aromatic jasmine rice, you can bet that this homemade version tastes even better than your takeout favorite.

    Step 1

  • Prepare rice according to package directions. Add broccoli during last minute, reserve.

    Step 2

  • Whisk together marmalade, soy sauce, vinegar, ginger and Sriracha in a small bowl. Set aside.

    Step 3

  • Combine chicken and egg in a small bowl and stir to coat thoroughly. In a separate bowl, combine cornstarch, flour, salt and pepper. Remove chicken from egg and coat with cornstarch mixture.

    Step 4

  • Heat 1-inch of oil in a 4-quart saucepan to 375°F. Fry chicken pieces in batches, turning occasionally, for 6-7 minutes per batch, until golden brown on all sides. Remove cooked chicken to a paper-towel-lined plate.

    Step 5

  • Toss chicken with marmalade sauce in a large bowl. Serve over hot rice.