Oriental Chicken And Rice
Oriental Chicken and Rice features tender chicken in a savory, sweet, and tangy sauce with crunchy nuts, perfect for a flavorful weeknight dinner served over hot rice.
Ingredients
- 4 chicken breast fillets ⓘ
- 1/4 cup packed brown sugar ⓘ
- 2 teaspoons cornstarch
- 1/4 cup water ⓘ
- 3 tablespoons vinegar ⓘ
- 2 teaspoons soy sauce ⓘ
- 1/2 teaspoon chicken bouillon granules ⓘ
- 1/8 teaspoon garlic powder ⓘ
- 1/8 teaspoon ground ginger ⓘ
- 1/4 medium green pepper ⓘ
- 1 tablespoon chopped pimento ⓘ
- coarsely chopped peanuts or cashews ⓘ
- hot cooked rice (approximately 2 cups) ⓘ
Instructions
- Stir-fry chicken until done.
- Meanwhile, for sauce, in a small saucepan, combine brown sugar and cornstarch.
- Stir in water, vinegar, soy sauce, bouillon, garlic powder, and ground ginger.
- Add green pepper and pimento; cook and stir until thick and bubbly.
- Remove from heat; keep warm.
Tips & Substitutions
For a richer flavor, marinate the chicken in the sauce ingredients for 30 minutes before cooking. If you don't have cornstarch, you can use all-purpose flour as a thickener. Feel free to substitute the green pepper with bell peppers or snap peas for added crunch. For more ideas, check out other chicken recipes like Stir-Fry Chicken And Vegetables.
Serving Suggestions
Serve this Oriental Chicken and Rice over hot cooked rice for a satisfying meal. You can also garnish with coarsely chopped peanuts or cashews for added texture. Pair it with a side of steamed broccoli or a fresh salad for a balanced meal. It pairs beautifully with Ellen's Oriental Chicken for a delicious dinner spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through, or warm in a skillet over medium heat, adding a splash of water to keep the chicken moist. This dish also freezes well for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Oriental Chicken And Rice contains roughly 190 calories, with 3g protein, 39g carbohydrates, and 1g fat. It is a good source of vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 1154mg per serving (50% 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 other types of meat in this recipe?
Yes, you can easily substitute chicken with shrimp or tofu for a different protein. Adjust the cooking time accordingly; shrimp will cook faster, while tofu should be pressed to remove excess moisture before marinating.
What can I use instead of vinegar?
If you don't have vinegar, you can substitute it with lemon juice or lime juice for a similar tangy flavor. Alternatively, use rice vinegar for a milder taste that complements the dish well.
Can I make this recipe gluten-free?
Absolutely! Substitute soy sauce with tamari, which is gluten-free. Ensure that the chicken bouillon granules are also gluten-free, or use a homemade chicken broth instead to avoid gluten.
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).