Chinese-style orange chicken with rice recipe

Name: Chinese-style orange chicken with rice
Yield: Serves 4
Ingredients: 300g Grower’s Harvest long grain rice, rinsed; 1 tbsp vegetable oil; 650g chicken breast portions, sliced; 2 tbsp cornflour; 1 tsp garlic granules; 2 onions, chopped; 300g carrots, peeled and sliced diagonally; ½ green pepper, chopped; juice of 2 oranges, plus 1 tsp orange zest; 1 tbsp clear honey; 1 tbsp reduced salt soy sauce

Created by The Tesco Recipes team

Recreate your favourite takeaway at home in just 35 minutes. Tender chicken and veg is cooked in a rich orange sauce and served with fluffy rice for the perfect midweek meal.

See method

Serves 4
10 mins to prepare and 25 mins to cook
581 calories / serving

Shop your ingredients

Grower Harvest Long Grain Rice 1Kg
Aldi Price Match
300g Grower’s Harvest long grain rice, rinsed
£0.52
£0.52/kg
Tesco Pure Vegetable Oil 1L
Aldi Price Match
1 tbsp vegetable oil
£1.45
£1.45/litre
Tesco British Chicken Breast Fillets 650G
650g chicken breast portions, sliced
£4.90
£7.54/kg
Tesco Cornflour 500G
2 tbsp cornflour
£2.55
£5.10/kg
Tesco Garlic Granules 56G
1 tsp garlic granules
£1.00
£17.86/kg
Tesco Brown Onions Loose
Aldi Price Match
2 onions, chopped
£0.11
£0.95/kg
Tesco Chantenay Carrot and Baby Parsnip 350g
300g carrots, peeled and sliced diagonally
£1.55
£4.43/kg
Tesco Green Peppers Each
This product's currently out of stock
½ green pepper, chopped
Tesco Orange Juice Smooth From Concentrate 200Ml
Any 3 for £1.20 Clubcard Price - Selected Tesco Drinks
Offer valid for delivery from 25/08/2026 until 25/08/2027
juice of 2 oranges, plus 1 tsp orange zest
£0.45
£2.25/litre
Tesco Squeezy Clear Honey 340G
1 tbsp clear honey
£1.19
£3.50/kg
Tesco Reduced Salt Soy Sauce 150Ml
1 tbsp reduced salt soy sauce
£0.55
£3.67/litre

Method

Put the rice into a saucepan and pour over 450ml boiling water from the kettle. Bring to the boil, cover with a lid and cook over low heat for 15-18 mins, swirling the pan occasionally, until cooked. Set aside with the lid on to keep warm.
Heat the oil in a very large frying pan or wok. Toss the chicken breast pieces in the cornflour and season with the garlic granules and salt and black pepper.
Working in batches, stir-fry the chicken for 4-5 mins until browned and lift out of the pan. Once all of the chicken has been browned and removed, add the onions, carrots and chopped pepper and cook for 4-6 mins until beginning to colour.
Reduce the heat and pour over the orange juice and zest, honey and soy sauce. Stir well, scraping the bottom of the pan. Add 200ml water and bring to a simmer. Return the chicken pieces to the pan and cook for 5-6 mins until the sauce has reduced and chicken is cooked through.
Divide the rice between plates and top with the orange chicken, drizzling over any remaining sauce.