Orange Glazed Chicken Rice Bowl (Printable)

Tender orange-glazed chicken over fluffy rice with crisp vegetables creates a satisfying Asian-inspired meal ready in 40 minutes.

# What You 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 - 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

# How to Make It:

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 Suggestions:

01 -
  • The orange glaze hits that perfect spot between sweet and tangy without being cloying
  • Everything cooks in one pan so cleanup is almost nonexistent
02 -
  • The sauce thickens fast once you add the cornstarch so keep it moving
  • Room temperature chicken sears better than cold straight from the fridge
03 -
  • Pat the chicken really dry before coating it for the best sear
  • Taste the glaze before adding the chicken back in and adjust the honey if needed

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