Orange Chicken and Rice Bowl
Elevate your weeknight dinner game with this irresistible Orange Chicken and Rice Bowl, a perfect blend of crispy chicken bites and a tangy-sweet orange sauce served over fluffy white rice. This crowd-pleasing recipe features golden, pan-fried chicken thighs coated in cornstarch for a delectable crunch, paired with a zesty glaze made from fresh orange juice, soy sauce, honey, and a touch of grated ginger for depth of flavor. Ready in just under an hour, it’s the perfect balance of quick preparation and gourmet taste. Garnished with vibrant green onions and nutty sesame seeds, this dish not only satisfies your cravings but also adds a touch of elegance to your table. Perfect for busy weeknights or a cozy weekend meal, these orange chicken rice bowls are as visually stunning as they are delicious.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 0.5 cup Cornstarch
- 0.25 cup Vegetable oil
- 0.5 cup Orange juice
- 0.25 cup Soy sauce
- 2 tbsp Rice vinegar
- 2 tbsp Honey
- 2 tbsp Brown sugar
- 3 Garlic cloves, minced
- 1 tsp Grated ginger
- 1 tbsp Orange zest
- 0.25 cup Water
- 3 cups Cooked white rice
- 2 Green onions, chopped
- 1 tbsp Sesame seeds
Instructions
Cut the chicken thighs into bite-sized pieces and pat them dry with paper towels.
In a bowl, toss the chicken with cornstarch until evenly coated.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken in a single layer. Cook for 3-4 minutes per side until golden and crispy. Remove the chicken and set aside on a plate lined with paper towels.
In a small mixing bowl, whisk together orange juice, soy sauce, rice vinegar, honey, brown sugar, minced garlic, grated ginger, orange zest, and water.
In the same skillet, reduce the heat to medium and pour in the prepared sauce. Let it simmer for 2-3 minutes, stirring occasionally, until it starts to thicken slightly.
Return the crispy chicken to the skillet and toss to coat evenly in the sauce. Cook for 2 more minutes, allowing the chicken to absorb the flavors.
Divide the cooked white rice into serving bowls.
Top each bowl with the orange chicken and drizzle extra sauce over the top, if desired.
Garnish with chopped green onions and sesame seeds.
Serve immediately and enjoy!
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 965 mg | 42% | |
| Total Carbohydrate | 71.1 g | 26% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 18.1 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 55 mg | 4% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 513 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
