Orange Glazed Chicken Rice Bowl (Printable version)
Tender chicken in sweet orange glaze with fresh veggies over steamed rice
# What you need:
→ For the 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
→ For the 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
→ For the Rice Bowl
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 (optional)
# How to make it:
01 - Toss the chicken pieces with 2 tbsp cornstarch, salt, and pepper until evenly coated.
02 - In a large skillet or wok, heat 1 tbsp vegetable oil over medium-high heat. Add the 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 the sauce thickens and becomes glossy, about 2-3 minutes.
05 - Return the 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 hits that perfect sweet spot between restaurant quality and weeknight doable
- Everything cooks in one pan meaning less cleanup and more time eating
02 -
- The sauce thickens quickly once it hits the hot pan so keep whisking to prevent lumps
- Room temperature chicken cooks more evenly than cold straight from the fridge
03 -
- Grate your ginger against the grain to avoid tough fibrous bits in the sauce
- Let the glazed chicken rest for a minute before serving so the sauce thickens slightly