Vietnamese Orange Chicken with Garlic and Scallion Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy fried chicken glazed in a tangy orange sauce served alongside fragrant garlic and scallion infused rice. This vietnamese-inspired chicken ready in about 35 minutes pairs cornstarch, vegetable oil, fresh orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 3 Vietnamese cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup jasmine rice under cold water until clear, then drain. In a medium pot, combine the rice with 1 1/4 cups water and 1/2 tsp salt. Bring to a boil over high heat, reduce to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
  2. Step 2: While the rice cooks, toss 1 lb bite-sized boneless chicken thighs in 1/2 cup cornstarch until fully coated. Heat 4 tbsp vegetable oil in a large skillet over medium-high heat and fry the chicken pieces in batches for 4-5 minutes until golden brown and cooked through; transfer to a plate lined with paper towels.
  3. Step 3: In the same skillet, lower heat to medium and add 3 minced garlic cloves and half the chopped scallions (2 scallions). Sauté for 30 seconds until fragrant. Add 3/4 cup fresh orange juice, 1 tbsp fish sauce, and 2 tbsp brown sugar. Stir and simmer for 3 minutes until the sauce thickens.
  4. Step 4: Return the fried chicken to the skillet and toss to coat evenly in the orange sauce. Serve the orange chicken over the cooked jasmine rice, garnished with the remaining 2 chopped scallions.

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Frequently asked questions

How long does Vietnamese Orange Chicken with Garlic and Scallion Rice take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vietnamese Orange Chicken with Garlic and Scallion Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cornstarch from drying out.

Can I substitute ingredients in Vietnamese Orange Chicken with Garlic and Scallion Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vietnamese Orange Chicken with Garlic and Scallion Rice for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Vietnamese Orange Chicken with Garlic and Scallion Rice?

Vietnamese chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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