Orange Chicken with Jasmine Rice

No need to order takeout tonight! Enjoy this flavorful orange chicken with a fresh citrus twist and classic Asian ingredients.

PREP TIME: 45 Minutes
COOK TIME: 30 Minutes
YIELD: 4-6


Chicken Marinade:

2 Lb Chicken Breast

½ Cup Soy Sauce

¼ Cup Orange Juice

1 Tbs Sesame Oil

½ Cup Corn Starch

¼ Cup Flour

1 tsp Baking Powder

Canola Oil for Frying


1 Tbs Olive Oil

1 Tbs Sesame Oil

2 Tbs Siracha

1 Tbs Fresh Ginger

3 Cloves Garlic

¼ Cup Soy Sauce

¼ Cup Orange Juice

3 Tbs Honey

2 Tbs Sherry

¼ Cup Cornstarch

Salt and Pepper to Taste

¼ Cup Green Onion

1 Tbs Sesame Seeds


1 ½ Cup Jasmine Rice

2 ¾ Cup Water or Broth

Method of Preparation

  1. Preheat your Convection Steam Oven to 210° on the Steam mode.
  2. Cut your chicken into one-inch cubes. Combine all the ingredients for the marinade and add the chicken to it. Marinade for 15 minutes, or overnight.
  3. Place your rice in the provided non-perforated pan and add the liquid. Place in the steam oven and steam for 30-40 minutes.
  4. Heat 3 inches of oil in a deep pan on your Wolf Gas Cooktop. Drop the chicken in the oil one piece at a time to avoid them sticking together and fry until golden brown. Drain excess oil on a baking rack or paper towels.
  5. In a large pan, heat the olive oil and sesame oil. Mince the garlic and ginger and add it to the pan. Sauté for 1 minute then add the siracha, soy sauce, orange juice, honey and sherry. Let simmer for 2 minutes.
  6. In a small bowl combine the cornstarch with ¼ cup of cool water. Slowly pour this mixture into the sauce while stirring. Continue to stir until sauce simmers. Add the chicken to the sauce and simmer for 5 minutes. Season with salt and pepper as needed.
  7. Serve over the jasmine rice and garnish with green onion and sesame seeds.



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