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Friday is for Foodies - Orange Chicken and Fried Rice

Sharing my love for health & food...good food that is!

Frontier Kitchen creations!

Orange Chicken & Fried Rice


  1. 2 chicken breasts

  2. 1/4 medium red bell pepper, chopped

  3. 2 medium carrots, peels & chopped

  4. 1/8 cup red onion, diced

  5. 4 stems green onions, chopped (make sure to chop at least have the green to add too)

  6. All-Greek seasoning to taste

  7. 1 cup minute white rice

  8. 2 eggs

  9. 2 tbsp. butter unsalted

  10. 3 tbsp. olive oil for stir fry

  11. 4 tbsp. low sodium soy sauce

  12. 1 bottle of Panda Express' Orange Sauce

  13. 3 tbsp. of Pepper Palace's "Sweet but Sinister" sauce (or anything you love with a little heat to it)

Note: Thaw and prep chicken by cutting into 1/2-inch cubes, rinse chicken and pat dry, put into glass bowl with 1/2 a bottle of orange sauce and the 3 tbsp. of Sweet but Sinister sauce, toss in sauce to be sure chick is well coated, cover with saran wrap and place in fridge for at least 30 minutes.

Next Steps You will need a large and medium skillet. Put about 3 tbsp. of olive oil in large skillet. Turn on the large skillet and heat the oil to about medium to medium high heat. Dump in the chopped vegetables and sprinkle with all-Greek seasoning.

Fry until semi tender. Add 2 eggs. Scramble and cook until eggs are nice and fluffy mixed in with the vegetables. Turn heat down to medium low. Add rice to vegetables in large skillet. Add 4 tbsp. of soy sauce and mix well.


In medium skillet add unsalted butter and turn on to medium-high heat. once butter is melted take chicken out of the fridge and dump into the skillet. Cook chicken until all side are browned nicely. Remove from heat. Drain liquid off the chicken. Rinse skillet and wipe out.

Return to medium-low heat and put drained cooked chicken in skillet. Drizzle 1/8 of the orange sauce bottle over the chicken and cover. Let it heat on low for 5 minutes.

Side cooking: Prep minute rice as per box instructions. For 2 servings which is what this recipe is for use 1 cup minute rice to 1 cup water. Once rice is cooked turn off heat and set uncovered to the side.

You are ready to serve!

Calories: 1767

Protein: 132g

Servings as a side: 2

Calories/serving: 949

These are the 2 counts for nutrition I heavily look at when working with mostly fresh food. However, feel free to explore the My Food Diary website! It is an amazing free resource for quick calorie counting and nutritional facts.

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