Orange Glazed Chicken Rice Bowl (Printable)

Tender chicken in sweet orange glaze over rice with fresh veggies for a quick, satisfying meal.

# What You Need:

→ Orange Glazed Chicken

01 - 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
02 - 2 tbsp cornstarch
03 - 1 tbsp vegetable oil
04 - Salt & pepper to taste

→ Orange Glaze

05 - 3/4 cup freshly squeezed orange juice
06 - 2 tbsp soy sauce
07 - 2 tbsp honey
08 - 1 tbsp rice vinegar
09 - 1 tsp grated fresh ginger
10 - 2 cloves garlic, minced
11 - 1 tsp cornstarch mixed with 2 tsp water

→ Rice Bowl Components

12 - 2 cups cooked jasmine or basmati rice
13 - 1 cup steamed broccoli florets
14 - 1 cup shredded carrots
15 - 1/2 cup thinly sliced red bell pepper
16 - 2 green onions, sliced
17 - 1 tbsp toasted sesame seeds

# How To Cook:

01 - Toss chicken pieces with 2 tbsp cornstarch, salt, and pepper until evenly coated.
02 - Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook, stirring occasionally, until golden and cooked through, about 6-8 minutes. Remove from skillet and set aside.
03 - In the same skillet, add orange juice, soy sauce, honey, rice vinegar, ginger, and garlic. Bring to a simmer over medium heat.
04 - Mix 1 tsp cornstarch with 2 tsp water to create a slurry, then whisk into the sauce. Simmer until thickened and glossy, about 2-3 minutes.
05 - Return cooked chicken to the pan and toss to coat well in the orange glaze.
06 - Divide cooked rice among 4 serving bowls. Top each with orange glazed chicken, steamed broccoli, shredded carrots, and red bell pepper.
07 - Garnish with sliced green onions and toasted sesame seeds, if desired. Serve immediately.

# Expert Tips:

01 -
  • The orange glaze strikes that perfect balance between sweet and tangy that makes you want to lick the plate
  • Everything cooks in one skillet so cleanup is almost nonexistent
  • You can prep all the vegetables ahead of time and have dinner ready in under 30 minutes
02 -
  • Do not overcrowd the pan when cooking the chicken or it will steam instead of sear
  • The sauce will continue to thicken off the heat, so remove it from the stove when it still looks slightly thin
  • Room temperature chicken cooks more evenly than cold from the fridge
03 -
  • Use a microplane to grate the ginger so you do not end up with stringy bits in the sauce
  • Prep all your vegetables before you start cooking the chicken, everything comes together fast

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