• Cooking Time: 30
  • Servings: 2
  • Preparation Time: 15


  • 2 tablespoons vegetable oil
  • 2 boneless skinless chicken breasts
  • 1 cup orange juice
  • 1 tablespoon cornstarch
  • 1/3 cup soy sauce
  • 1/3 cup firmly packed light brown sugar
  • 2 tablespoons minced fresh ginger
  • 3 tablespoons cider vinegar
  • 3 tablespoons ketchup
  • 1/4 heaping teaspoon dried crushed red pepper
  • 2 garlic cloves, minced
  • 1/2 cup uncooked rice
  • 1/4 cup chopped green onion


  • Heat oil in a large skillet over medium-high heat. Add chicken, and sauté 4-5 minutes, turning once.
  • Combine fruit juices in a large bowl. Stir together cornstarch and 1 tablespoon juice mixture until smooth; set aside.
  • Stir soy sauce and next 6 ingredients into remaining juice mixture; pour over chicken. Bring to a boil; cover, reduce heat, and simmer 20 minutes, turning chicken after 10 minutes.
  • Prepare rice according to package directions. Keep warm.
  • Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.
  • Spoon rice onto a serving platter, top with chicken and sauce. Sprinkle with green onions.


Adapted from a recipe from the Southern Living Cook Off

Categories: Dinner 

Author Credit: Southern Living

Website Credit:

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