Orange Sweet And Sour Chicken With Vegetable Fried Rice


  • 2 cups sweet and sour sauce
  • 1 cup Florida orange juice
  • 1/2 cup yellow onion, diced
  • 2 garlic cloves, minced
  • 4 large boneless, skinless chicken breasts
  • 2 tablespoons vegetable oil
  • 1 head broccoli, cut into small florets
  • 1 cup frozen green peas
  • 2 carrots, cut into thin strips
  • 3 cups cooked brown rice
  • 2 tablespoons soy sauce
  • ½ cup fresh cilantro, chopped
  • 3 green onions, thinly sliced


In saucepan, combine sweet and sour sauce, orange juice, onion and garlic; bring to a boil and simmer over medium heat for 5 minutes. Reserve.

Cut chicken breasts in half lengthwise.  Grill over high heat for 4 to 8 minutes on each side, depending on thickness, until thoroughly cooked. Baste with sweet and sour sauce during last 5 minutes of cooking. Grill until internal temperature is 160° F. on thermometer. Keep warm.

In wok, heat vegetable oil. Carefully add broccoli, peas and carrots; cook while stirring constantly for about 5 minutes or until vegetables are tender crisp. Add rice; stir with wooden spoon to combine all ingredients.  Add soy sauce; stir until all ingredients are coated.

Serve chicken with Vegetable-Fried Rice. Sprinkle with cilantro and green onions; serve immediately.