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Dinner recipe · from the recipe book

Orange Ginger Chicken Stir-Fry over Rice

Juicy chicken thighs and crisp-tender cabbage and mushrooms glossed in a bright orange-lime ginger sauce, served over fluffy white rice.

Orange Ginger Chicken Stir-Fry over Rice

Ingredients

  • 1½ cups280 gLong-grain white rice, dryrinsed
  • 2 cups500 gWater
  • 1¼ lb560 gChicken thighs, boneless skinlesscut into 1-inch pieces
  • 2 tbsp16 gCornstarch
  • 5¾ cups shredded400 gGreen cabbagethinly sliced
  • 4 cups sliced280 gWhite mushroomssliced
  • ¾ cup (180 ml)180 gOrange juice
  • 2 tbsp30 gLime juice
  • 3½ tbsp grated20 gFresh gingergrated
  • 4 cloves12 gGarlicminced
  • 3 tbsp40 gLow-sodium soy sauce
  • 1 tbsp20 gHoney
  • 2 tbsp28 gCanola oil
  • 2½ medium40 gGreen onionssliced, whites and greens separated
  • 2¾ tsp8 gSesame seeds
  • ½ tsp1 gCrushed red pepper

Steps

  1. Bring the rice and 440 g of the water to a boil in a saucepan, cover, reduce to low and simmer 18 minutes; rest off heat, covered, 5 minutes, then fluff.
  2. While the rice cooks, toss the chicken thigh with half the cornstarch.
  3. Make the sauce: whisk the orange juice, lime juice, ginger, soy sauce, honey, red pepper flakes, the remaining half of the cornstarch and the remaining 60 g of water in a bowl.
  4. Heat half the canola oil in a large skillet over medium-high heat. Add the chicken in one layer and cook 6 to 7 minutes, turning, until browned and 165°F (74°C) inside; move to a plate.
  5. Add the remaining half of the canola oil to the skillet. Add the mushrooms and cook 4 minutes until browned.
  6. Add the cabbage, garlic and green onion whites and stir-fry 3 to 4 minutes until the cabbage is crisp-tender.
  7. Return the chicken, stir the sauce, pour it in and toss 1 to 2 minutes until glossy and thickened.
  8. Serve over the rice, topped with the green onion greens and sesame seeds.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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