Orange Glazed Chicken Rice Bowl (Printable version)

Tender glazed chicken with fresh veggies over steamed rice in a sweet citrus sauce.

# 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 (optional)

# Directions:

01 - Toss chicken pieces with 2 tablespoons cornstarch, salt, and pepper until evenly coated.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook, stirring occasionally, until golden and cooked through, approximately 6-8 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.
04 - Mix 1 teaspoon cornstarch with 2 teaspoons 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 thoroughly 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 orange glaze strikes that perfect balance between sweet and tangy, coating every bite in glossy perfection
  • Everything comes together in one pan, meaning less cleanup and more time to actually enjoy your meal
  • You can customize the vegetables based on whatever's in your crisper drawer
02 -
  • Resist the urge to overcrowd the pan when cooking the chicken or it will steam instead of sear
  • The sauce thickens quickly once you add the cornstarch slurry, so keep stirring to prevent lumps
03 -
  • If the glaze gets too thick, splash in a little water or orange juice to loosen it up
  • Let the chicken rest for a minute after searing so it stays juicy when you add it back to the sauce

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