Orange Glazed Chicken Rice Bowl (Printable version)

Tender chicken pieces coated in a glossy orange sauce served over fluffy rice with colorful vegetables for a complete, balanced 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 & 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

# Directions:

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 Tips:

01 -
  • The glossy orange glaze transforms ordinary chicken into something restaurant-worthy in under 30 minutes
  • Everything cooks in one pan, meaning less cleanup and more time enjoying your meal
  • The balance of sweet honey and tangy orange makes every bite exciting without overwhelming your palate
02 -
  • The sauce thickens quickly once you add the cornstarch slurry, so keep whisking to prevent lumps from forming
  • Do not crowd the pan when searing chicken or it will steam instead of getting that golden crust we want
  • If your glaze becomes too thick, whisk in a teaspoon of warm water at a time until it reaches the right consistency
03 -
  • Cut all your vegetables before starting the chicken, because once you begin cooking everything happens fast
  • Toast your sesame seeds in a dry pan for 2 minutes before garnishing to bring out their nutty flavor

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