Delicious Orange Glazed Chicken Bowl (Printable Version)
Tender orange-glazed chicken over jasmine rice with broccoli, carrots and sesame.
# 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 freshly grated 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 Steps:
01 - In a mixing bowl, combine chicken pieces with cornstarch, salt, and pepper, ensuring all pieces are 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 fully cooked, about 6 to 8 minutes. Transfer chicken to a plate and set aside.
03 - In the same skillet, combine orange juice, soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Bring the mixture to a simmer over medium heat.
04 - Stir together cornstarch and water to form a slurry. Whisk the slurry into the simmering sauce and cook, stirring constantly, until the glaze thickens and becomes glossy, about 2 to 3 minutes.
05 - Return the cooked chicken to the skillet and toss to coat thoroughly in the orange glaze. Remove from heat once evenly coated.
06 - Evenly divide cooked rice among four serving bowls. Top each portion with orange glazed chicken, steamed broccoli, shredded carrots, and sliced red bell pepper.
07 - Finish each bowl with sliced green onions and, if desired, a sprinkle of toasted sesame seeds. Serve immediately.
# Helpful Tips:
01 -
- That tangy orange sauce clings to every bite like a secret — you’ll want to lick the spoon.
- It’s my go-to when I want something fast, beautiful, and honestly a little impressive without fuss.
02 -
- If the glaze simmers too long after adding the chicken, it can turn gummy — pull it off the heat once glossy.
- I underestimated how much freshly squeezed OJ changes the flavor — use it if you can, it’s worth the squeeze.
03 -
- Tossing cooked chicken back into the sauce off the heat helps keep it juicy rather than overdone.
- A final scatter of fresh green onion makes the flavors pop — don’t skip this simple finishing touch.