Orange Glazed Chicken Rice Bowl (Printable Version)

Tender chicken in sweet-tangy orange glaze over rice with crisp vegetables for a satisfying 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 - ¾ 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 - ½ cup thinly sliced red bell pepper
16 - 2 green onions, sliced
17 - 1 tbsp toasted sesame seeds (optional)

# Directions:

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 Advice:

01 -
  • The homemade orange glaze comes together in minutes and tastes infinitely better than any takeout version you could order
  • Everything cooks in one pan, meaning less cleanup and more time to actually enjoy your meal
02 -
  • Dont skip the step of mixing cornstarch with water before adding it to the sauce, otherwise it will clump up and ruin the texture
  • The sauce thickens quickly once you add the slurry, so keep whisking and watch it closely to prevent it from getting too thick
03 -
  • Have all your ingredients measured and ready before you start cooking, because the sauce comes together fast once it hits the heat
  • Room temperature chicken cooks more evenly, so take it out of the fridge about 15 minutes before you plan to cook

Return