Go Back
–+ servings
Print Add to Collection

Orange Chicken and Rice Bowls

Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 People

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.

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

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!

Notes

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.