Delicious Orange Glazed Chicken Bowl (Printable Version)
Tender chicken in a glossy orange glaze layered over jasmine rice with steamed broccoli, carrots and red pepper.
# What You Need:
→ Orange Glazed Chicken
01 - 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
02 - 2 tablespoons cornstarch
03 - 1 tablespoon vegetable oil
04 - Salt, to taste
05 - Black pepper, to taste
→ Orange Glaze
06 - 3/4 cup freshly squeezed orange juice
07 - 2 tablespoons soy sauce
08 - 2 tablespoons honey
09 - 1 tablespoon rice vinegar
10 - 1 teaspoon grated fresh ginger
11 - 2 cloves garlic, minced
12 - 1 teaspoon cornstarch (mixed with 2 teaspoons water)
→ Rice Bowl Assembly
13 - 2 cups cooked jasmine or basmati rice
14 - 1 cup steamed broccoli florets
15 - 1 cup shredded carrots
16 - 1/2 cup thinly sliced red bell pepper
17 - 2 green onions, sliced
18 - 1 tablespoon toasted sesame seeds (optional)
# How-To:
01 - Toss chicken pieces with cornstarch, salt, and black pepper in a bowl until evenly coated.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add coated chicken and cook, stirring occasionally, until golden brown and cooked through, about 6 to 8 minutes. Remove chicken from the skillet and set aside.
03 - In the same skillet, add orange juice, soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Bring the mixture to a simmer over medium heat.
04 - Whisk together cornstarch and water to create a slurry. Pour the slurry into the simmering sauce and cook, stirring, until the glaze thickens and becomes glossy, about 2 to 3 minutes.
05 - Return cooked chicken to the skillet. Toss to coat each piece in the orange glaze thoroughly.
06 - Divide cooked rice among four serving bowls. Top each with glazed chicken, steamed broccoli, shredded carrots, and red bell pepper.
07 - Sprinkle sliced green onions and toasted sesame seeds over the assembled bowls. Serve immediately.
# Expert Tips:
01 -
- The orange glaze clings to every bite of chicken and tastes like it came from your favorite takeout spot—but better.
- This bowl is fast enough for a weeknight and impressive enough for company, plus you can customize the veggies with whatever you have on hand.
02 -
- Once, I rushed the simmering step and ended up with a thin, runny sauce—patience makes all the difference for that luscious glaze.
- Swapping bottled orange juice for fresh just one time convinced me never to look back—the flavor boost was huge.
03 -
- Dry the chicken well with a paper towel before tossing in cornstarch—it helps the coating crisp nicely.
- Whisk the cornstarch slurry very smoothly; even a few lumps can change the sauce’s texture.