Orange Glazed Chicken Rice Bowl (Printable)
Tender chicken in sweet orange glaze over steamed rice with fresh vegetables
# What You'll 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
# How to Make It:
01 - Toss the 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 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 Advice:
01 -
- The balance of sweet and tangy hits every craving spot without being cloying or heavy
- That restaurant-style glaze comes together in minutes and makes everything taste expensive
- You can customize the vegetables based on what is wilting in your crisper drawer
02 -
- The sauce thickens quickly once you add the cornstarch slurry so have your chicken ready to return to the pan
- Do not crowd your pan when searing the chicken or you will steam instead of sear
- Leftovers reheat beautifully but the sauce will thicken even more in the fridge
03 -
- Add a pinch of red pepper flakes to the glaze if you like a little heat that sneaks up on you
- Use a microplane for the ginger and garlic to get them perfectly fine without any fibrous bits