Orange Glazed Chicken Rice Bowl (Printable)
Tender chicken pieces in glossy orange sauce served over fluffy rice with crisp broccoli, carrots, and bell peppers for a complete Asian-inspired meal.
# 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 and 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
# How To Make:
01 - Toss chicken pieces with 2 tablespoons cornstarch, salt, and pepper until evenly coated on all sides.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add coated chicken and cook, stirring occasionally, until golden brown and cooked through, about 6 to 8 minutes. Remove from skillet and set aside.
03 - In the same skillet, combine orange juice, soy sauce, honey, rice vinegar, ginger, and garlic. Bring to a simmer over medium heat, stirring to combine.
04 - Mix 1 teaspoon cornstarch with 2 teaspoons water to create a slurry. Whisk into the simmering sauce and continue cooking until thickened and glossy, about 2 to 3 minutes.
05 - Return cooked chicken to the pan and toss gently to coat evenly with the orange glaze. Remove from heat.
06 - Divide cooked rice among 4 serving bowls. Top each bowl with glazed chicken, steamed broccoli, shredded carrots, and red bell pepper slices.
07 - Sprinkle sliced green onions and toasted sesame seeds over each bowl. Serve immediately while warm.
# Expert Tips:
01 -
- The glaze hits every single flavor note sweet, tangy, savory and comes together in minutes
- Everything cooks in one pan so cleanup is practically nonexistent
02 -
- Do not crowd the pan when searing the chicken or it will steam instead of brown
- The sauce thickens fast once you add the cornstarch, so keep whisking
03 -
- Cut your chicken into uniform pieces so everything cooks at the same rate
- Let the glaze cool slightly before tossing, it clings better that way