Orange Glazed Chicken Rice Bowl (Printable)

Tender chicken in sweet orange glaze over fluffy rice with crisp vegetables

# 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 Tips:

01 -
  • The homemade orange glaze puts those packet sauces to shame, and you probably have everything in your pantry right now
  • It comes together in under 40 minutes but tastes like you spent way more effort on it than you actually did
02 -
  • Overcrowding the pan when searing chicken will steam it instead of giving you that golden crust, so work in batches if needed
  • The sauce thickens fast once you add the cornstarch slurry, so have your whisk ready and do not walk away
03 -
  • Cut your chicken into uniform pieces so everything cooks at the same rate
  • Let the sauce come to a full simmer before adding the cornstarch slurry or it will not thicken properly

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