Orange Glazed Chicken Rice Bowl (Printable)
Tender chicken in sweet orange glaze with fresh veggies over steamed rice for a quick, flavorful meal.
# 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 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
# Method:
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.
# Insider Tips:
01 -
- The orange glaze strikes that perfect balance between sweet and tangy, clinging to every bite of chicken like a cozy hug
- Everything comes together in one pan in under 30 minutes, making it ideal for those weeknights when takeout feels tempting
02 -
- Overcrowding the pan when cooking chicken will trap steam and prevent proper browning, so work in batches if needed
- The glaze thickens quickly once you add the cornstarch slurry, so keep whisking and remove from heat as soon as it coats the back of a spoon
03 -
- Room temperature chicken cooks more evenly, so take it out of the fridge about 20 minutes before starting
- Toasting your sesame seeds in a dry pan for just 2 minutes adds incredible depth and crunch