Shared recipe

Healthy Takeout Trio: Air-Fried Orange Chicken Plate

2 servings5 / 5High-ProteinAir-FryerTakeout-StyleLow-Oil

A balanced, high-protein takeout experience featuring crispy air-fried orange chicken, a light egg-fried rice, and a singular baked spring roll, all made at home with minimal oil.

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Time

Prep: 15min
Cook: 15min
Total: 30min

Nutrition

per serving

Calories: 744
Protein: 70.3g
Carbs: 80.5g
Fat: 15g

One serving: 1/2 of the total recipe

Instructions

Preparation

Preheat air fryer to 400°F (200°C).
Toss chicken cubes in 1 tbsp cornstarch.
Prepare egg roll filling by quickly sautéing ground chicken, cabbage, and carrots until cooked through; wrap in the spring roll wrapper and brush lightly with water or oil. Bake in air fryer for 8-10 minutes until golden.

Air-Fried Orange Chicken

Air fry the cornstarch-coated chicken for 8-10 minutes, shaking the basket halfway.
While chicken cooks, whisk orange juice, soy sauce, honey, vinegar, garlic, ginger, and remaining 1 tbsp cornstarch in a small saucepan over medium heat until thickened into a glossy glaze.
Toss the cooked chicken in the sauce.

Egg Fried Rice

Heat 1 tsp oil in a non-stick skillet over medium-high heat.
Scramble the whole egg and egg whites quickly, then add the cold rice and vegetables.
Stir-fry for 3-5 minutes until the rice is heated through and slightly crisp.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 2

To achieve a restaurant-style 'velvet' chicken, toss the chicken breast cubes in the cornstarch and let them sit for 5 minutes before air-frying to allow the starch to hydrate.

Tip 2 of 2

For the lightest egg-fried rice, use a non-stick pan and ensure the rice is completely cold before tossing to prevent clumping.