Chunks of browned chicken and veggies get coated in a sweet and salty orange sesame ginger sauce and simmered until thick and saucy. Serve it over a warm bed of rice, drizzling that sauce all over and topping with fresh herbs and spicy sriracha. Yum!
Ingredient Highlight
Oranges! are high in vitamin C and flavonoids, making them a great immune booster. One orange fills you up with almost 100% of your daily vitamin C. If you find yourself with random amount of leftover orange odds and ends, freeze them for smoothies. I love throwing them in my winter smoothies (along with some sweet potato).
Servings 4 People
Prep Time 10 minutes 
Cook Time 15 minutes Ingredients
- 2 cups jasmine white rice
- 2 tbsp olive oil divided
- 4 cups chopped veggies broccoli, cauliflower, carrot, mushroom, etc…
- ½ tsp kosher salt divided
- 1 lb boneless skinless chicken breast, cut into bite-sized cubes
- 1 tsp tapioca starch or cornstarch
- Fresh herbs
- Sesame seeds
- Sriracha
For the sauce:
- Zest from 1 orange + ½ cup orange juice about 2-3 oranges
- ¼ cup soy sauce or tamari
- ¼ cup water
- 1 tbsp rice vinegar
- 1 tbsp grated ginger
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 2 teaspoon tapioca starch or cornstarch
- Toppings: fresh herbs, sriracha, toasted cashews/almonds or sesame seeds
- I used fresh squeezed, but store-bought just also works and saves time.
- Spice it up: to make it spicy, add 1 tbsp sriracha or ¼-½ tsp red pepper flakes to the sauce.
Instructions
- Cook the rice (instructions below).
- In a large skillet over medium-high heat, add 1 tablespoon oil, veggies, and ¼ teaspoon salt. Cook until veggies are tender, 3-5 minutes. Transfer the veggies to a bowl. Carefully wipe out any veggie debris from the skillet.
- In a small bowl, whisk together the sauce ingredients.
- Sprinkle the tapioca starch and remaining ¼ teaspoon salt over the chicken and toss to coat.
- Add remaining 1 tablespoon oil to the skillet over medium heat. Add the chicken and spread out into an even layer. Let cook for 3 minutes undisturbed, or until golden brown. Give the chicken a stir/flip them over and cook for 2 more minutes or until cooked through.
- Reduce the heat to medium-low and add veggies back to the skillet along with the sauce (give the sauce a stir before pouring in). Give it a stir and let the sauce simmer for about 2-3 minutes, or until it thickens up (it will thicken as it cools as well).
- Serve the chicken/veg over rice, making sure to drizzle some of that sauce over top. Top with herbs, nuts or sesame, and sriracha (if desired).
How-to cook jasmine white rice:
- Add the rice to a fine mesh strainer and rinse, using your hands to agitate the grains, until the water runs clear. This gets rid of the extra starch so your rice isn’t mushy.
- Add rice to a medium pot along with 3 cups water over high heat. Once the water starts to simmer rapidly, reduce the heat to low and simmer gently, covered, for about 12-15 minutes, or until the water has evaporated and rice is cooked. Do NOT remove the lid until the timer goes off!
Items you can prep ahead (optional)
- Cook 2 cups jasmine white rice
- Chop 4 cups veggies
- Cube 1 lb boneless skinless chicken breast
- Make the sauce
Substitutions:
- To make vegetarian/vegan, use tofu (pressed and torn into bite-sized pieces) in place of the chicken (follow the same instructions).
- For vegan, use maple syrup or coconut sugar in place of honey.
- Use apple cider vinegar in place of rice vinegar.
- Use short grain brown rice in place of jasmine white rice.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Warm up leftovers chicken/veg and rice in the microwave.
- The sauce may seem a little watery (water from the broccoli can water it down), but it is still delicious!
- Top with all the toppings!
- Make fried rice.
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