Bertha'S Orange Chicken With Rice
A vibrant orange chicken dish with tender chicken, sweet orange flavors, and colorful peppers, perfect for a flavorful family dinner or casual gathering.
Ingredients
Instructions
- In a large pan, combine chicken, orange juice, sliced onion, soy sauce, garlic powder, and green peppers; cover.
- Bring to a boil over medium-high heat; then reduce heat to simmer.
- Simmer for 30 minutes to cook the chicken and meld flavors.
- Add uncooked rice to the pan and cook for an additional 20 minutes, or until the rice is tender and cooked through.
Tips & Substitutions
For a richer flavor, marinate the chicken in orange juice and soy sauce for a few hours before cooking. If you're out of orange juice, try using a mix of lemon and lime juices for a zesty alternative. Adding a splash of sesame oil can enhance the dish's depth. For a spicy kick, consider including some red pepper flakes. This dish is a great complement to other Asian-inspired meals, including Chicken With Vegetables, Chinese Style.
Serving Suggestions
Serve Bertha's Orange Chicken with a sprinkle of chopped green onions on top for added freshness. It pairs nicely with steamed broccoli or a simple side salad for a balanced meal. For a heartier option, consider adding some crispy egg rolls or wontons alongside. This dish also complements other chicken recipes, making it versatile for meal planning.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water to the pan to keep the rice moist and prevent it from drying out. Heat over low heat, stirring occasionally, until warmed through. This will help maintain the flavors and texture of the dish.
Nutrition & Diet Analysis (per serving)
Each serving of Bertha'S Orange Chicken With Rice contains roughly 358 calories, with 11g protein, 51g carbohydrates, and 14g fat. It is an excellent source of vitamin C (89% of the Daily Value) and protein (22% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 2215mg per serving (96% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used in place of cut-up chicken. Just adjust the cooking time, as boneless pieces may cook faster. Ensure the internal temperature reaches 165°F to guarantee it's fully cooked.
What can I substitute for rice in this recipe?
You can substitute the rice with quinoa, couscous, or cauliflower rice for a lower-carb option. If using quinoa or couscous, adjust the cooking time accordingly, as they may require less time than traditional rice.
Is it possible to make this dish in a slow cooker?
Absolutely! You can combine all the ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Just add the rice during the last hour of cooking to ensure it doesn't become mushy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).