Blueberry Orange Chicken with Fried Rice

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Sweet • Savory • Citrusy • Meal Prep Optimized

Sticky blueberry-orange glazed chicken served over savory fried rice with tender broccoli. Built for meal prep, freezer stability, and bold flavor, this dish uses Flying Saucer Condiment Co.’s Blueberry Hot Honey Mustard for a sweet heat backbone layered with citrus and umami depth.

Yield: 4–5 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

INGREDIENTS

Chicken + Blueberry Orange Glaze

  • 2 lbs chicken thighs, diced (chicken breast optional)
  • ½ cup Blueberry Hot Honey Mustard (BHHM)
  • ⅓ cup orange juice
  • ¼ cup brown sugar
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp cornstarch (for glaze)
  • ½ cup cornstarch (for dredging)
  • Oil for frying
  • Sesame seeds (optional garnish)

Fried Rice

  • 2 cups jasmine rice (uncooked)
  • 2 cups beef stock
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • ½ cup peas
  • ½ cup diced carrots
  • ½ cup chopped onion
  • 3 eggs, scrambled

Broccoli

  • 3–4 cups broccoli florets
  • Salt, to taste

PREPARATION

Cook the Rice

Rinse jasmine rice until the water runs clear.

Drain thoroughly.

Cook rice using beef stock instead of water for additional flavor depth.

Allow rice to cool slightly before frying to help prevent soggy fried rice.

Make the Blueberry Orange Glaze

In a saucepan over medium heat, combine:

  • Blueberry Hot Honey Mustard
  • Orange juice
  • Brown sugar
  • Soy sauce
  • Sesame oil

Bring mixture to a gentle simmer.

In a small bowl, whisk together 1 tbsp cornstarch with 2 tbsp water to create a slurry.

Add slurry to the sauce and cook until thickened and glossy.

Remove from heat and keep warm.

Fry the Chicken

Toss diced chicken in cornstarch until evenly coated.

Heat frying oil to approximately 350°F.

Fry chicken in batches until:

  • Golden brown
  • Crispy
  • Fully cooked

Transfer chicken to a wire rack or paper towels to drain.

Immediately toss hot chicken in the warm blueberry-orange glaze until evenly coated.

Finish with sesame seeds if desired.

Make the Fried Rice

Heat a small amount of oil in a large skillet or wok over medium-high heat.

Sauté onions and carrots until softened.

Add peas and cook briefly.

Push vegetables to one side of the pan and scramble eggs on the opposite side.

Add cooked rice.

Season with soy sauce and sesame oil.

Stir-fry until evenly combined and lightly crisped.

Steam the Broccoli

Steam broccoli florets for 4–5 minutes until tender-crisp.

Lightly season with salt.

ASSEMBLY

Portion fried rice into meal prep containers or serving bowls.

Top with glazed blueberry-orange chicken.

Add steamed broccoli on the side.

Garnish with sesame seeds if desired.

Serve immediately or refrigerate for meal prep.

STORAGE + MEAL PREP NOTES

  • Refrigerator Storage: 4–5 days
  • Freezer Storage: 2–3 months

This dish reheats well and maintains texture during storage. The glaze remains stable after reheating, while the stock-cooked rice helps prevent dryness during freezing and microwave reheating.

 

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