Go Back
- 1 lb boneless, skinless chicken thighs, cubed - 1 cup jasmine rice - 1 cup chicken broth - 1/2 cup fresh orange juice - Zest of 1 orange - 2 tablespoons soy sauce - 1 tablespoon honey - 1 tablespoon cornstarch - 2 tablespoons vegetable oil - 1 red bell pepper, sliced - 1 cup broccoli florets - 1 green onion, chopped - Salt and pepper to taste - Sesame seeds for garnish These ingredients make a tasty dish. The chicken thighs give a juicy bite. Jasmine rice adds a soft base. Fresh orange juice and zest brighten the meal. Soy sauce brings a savory kick. Honey adds a hint of sweetness. Cornstarch helps thicken the sauce. The bell pepper and broccoli add color and crunch. Green onions and sesame seeds make it pretty on top. You can find most of these ingredients at any grocery store. If you want a healthier option, try brown rice instead of jasmine rice. It adds more fiber and nutrients. For a vegetarian twist, swap chicken with tofu or chickpeas. Gather these ingredients before you start. They will help you create a delightful meal that is easy to prepare. To start, you need to marinate the chicken. In a bowl, combine the orange juice, orange zest, soy sauce, honey, cornstarch, and a pinch of salt and pepper. Stir well until mixed. Next, add the cubed chicken thighs. Make sure all pieces are coated with the marinade. Let the chicken marinate for at least 30 minutes. This helps the flavors soak in. You can even marinate it longer for a richer taste. While the chicken marinates, you should prepare the rice. First, rinse the jasmine rice under cold water. Keep rinsing until the water runs clear. This removes excess starch and keeps the rice fluffy. In a saucepan, bring 1 cup of chicken broth to a boil. Add the rinsed rice. Cover the pot and reduce the heat to a simmer. Cook for about 15 minutes until the rice is tender and fluffy. Now, it's time to cook. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the marinated chicken, but remember to save the marinade. Sauté the chicken for about 5 to 7 minutes until it's cooked through and golden brown. Next, add the sliced red bell pepper and broccoli florets to the skillet. Stir-fry for an additional 3 to 4 minutes until the vegetables are tender but still crisp. Finally, pour the reserved marinade over the chicken and veggies. Cook for another 2 to 3 minutes until the sauce thickens and coats everything nicely. Serve the orange chicken mixture over a bed of jasmine rice. It looks great and tastes amazing! To get the best flavor, marinate the chicken well. Mix orange juice, zest, soy sauce, honey, cornstarch, and a pinch of salt and pepper. This blend gives the chicken a zesty kick. I recommend marinating for at least 30 minutes. If you have more time, try to marinate for up to 2 hours. This allows the flavors to soak in deeper. When cooking, heat your skillet or wok over medium-high heat. This level is perfect for sautéing chicken quickly. Always add a bit of oil before the chicken. It helps prevent sticking and adds flavor. For the vegetables, add them after the chicken is golden brown. Stir-fry them for just 3-4 minutes. This keeps them tender-crisp. You want them bright and crunchy, not mushy. For a great presentation, use deep bowls to serve the rice. Place the orange chicken mixture on top. Drizzle some fresh orange juice over the bowl for extra flavor. A slice of orange on the side makes a nice touch. Finally, sprinkle chopped green onion and sesame seeds on top. This adds color and texture. Enjoy your delicious meal! {{image_2}} For gluten-free options, replace soy sauce with tamari. Tamari has a similar taste but is free from gluten. You can also use coconut aminos as a great substitute. If you want to switch proteins, use shrimp or tofu instead of chicken. Both options absorb the orange flavor well. For a vegan twist, try chickpeas or mushrooms. They add a nice texture and soak up the sauce. To give your dish an extra kick, add red pepper flakes or ginger. These spices bring warmth and depth. You can also try adding garlic for a richer taste. Incorporating fruits like pineapple or mango can brighten the bowl. They add sweetness and a fun twist. You can also mix in vegetables like snap peas or carrots for crunch and color. If you want alternatives to jasmine rice, try brown rice or basmati rice. Both have a nutty flavor that pairs well with orange chicken. For a low-carb option, use cauliflower rice. It cooks quickly and has a mild taste that lets the orange sauce shine. Simply sauté it lightly before serving to keep the texture just right. To keep your orange chicken rice bowls fresh, store them in airtight containers. Place them in the fridge within two hours of cooking. This helps prevent bacteria growth. Your rice bowls will stay good for up to four days. For best taste, keep the chicken and rice separate. This way, the rice won’t get soggy. You can store the chicken and veggies together. Just make sure they cool down first. You have two main options for reheating: the microwave or the stovetop. The microwave is quick and easy. Just cover your bowl and heat for one to two minutes. Stir halfway to ensure even heating. If you use the stovetop, add a splash of water to keep it moist. Heat over medium until warm. This method helps maintain the chicken's texture and flavor. If you want to save your orange chicken rice bowls, freezing works well. Portion the chicken and rice in freezer-safe bags. Remove as much air as possible to prevent freezer burn. They can last for up to three months in the freezer. When you’re ready to eat, thaw them overnight in the fridge. Reheat using the stovetop method for the best results. This way, you get that fresh taste back. Yes, you can make orange chicken rice bowls ahead of time. Meal prep helps save time. Here are some tips: - Marinate the Chicken: You can marinate the chicken a day before and store it in the fridge. - Cook Rice in Advance: You can cook jasmine rice ahead of time and refrigerate it. - Store Separately: Keep the chicken, rice, and veggies in separate containers to avoid sogginess. - Reheat Properly: Reheat each component before serving to maintain taste and texture. If you prefer not to use chicken, here are some great alternatives: - Tofu: Firm tofu works well. Press and cube it before cooking. - Shrimp: Cook shrimp for a quick and tasty option. - Pork: Use cubed pork tenderloin for a different flavor. - Tempeh: This protein-rich option adds a nice texture and absorbs flavor well. If the sauce is too sweet for your taste, try these tips: - Reduce Honey: Cut down the amount of honey in the marinade. - Add Soy Sauce: Adding a bit more soy sauce can balance the sweetness. - Include Acid: Squeeze in some extra lime or lemon juice for a tangy kick. - Use Less Orange Juice: Decrease the amount of orange juice for less sweetness. You can create delicious orange chicken rice bowls using simple steps. We covered the key ingredients, from chicken thighs to fresh veggies. Marinating boosts flavor, while careful cooking keeps your food tender. Tips on storage and reheating help you enjoy leftovers too. Feel free to make variations that suit your diet or taste. Whether you prefer gluten-free options or different rice types, there's something for everyone. Your next meal can be both healthy and tasty. Try it out, and enjoy this easy recipe!

Orange Chicken Rice Bowls

Elevate your dinner game with these zesty orange chicken rice bowls! Bursting with flavor from juicy marinated chicken, vibrant veggies, and fluffy jasmine rice, this easy recipe is perfect for a weeknight meal or a special occasion. Brighten your table and impress your family and friends with this delicious dish. Click through to explore the full recipe and step-by-step instructions for a tasty dinner tonight!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken thighs, cubed

1 cup jasmine rice

1 cup chicken broth

1/2 cup fresh orange juice

Zest of 1 orange

2 tablespoons soy sauce

1 tablespoon honey

1 tablespoon cornstarch

2 tablespoons vegetable oil

1 red bell pepper, sliced

1 cup broccoli florets

1 green onion, chopped

Salt and pepper to taste

Sesame seeds for garnish

Instructions
 

Start by marinating the chicken. In a bowl, combine the orange juice, orange zest, soy sauce, honey, cornstarch, and a pinch of salt and pepper. Add the chicken pieces and let it marinate for at least 30 minutes.

    While the chicken is marinating, rinse the jasmine rice under cold water until the water runs clear. In a saucepan, bring the chicken broth to a boil, then add the rice. Cover and reduce to a simmer for about 15 minutes or until the rice is cooked and fluffy.

      In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the marinated chicken (reserve the marinade) and sauté for about 5-7 minutes, or until the chicken is cooked through and golden brown.

        Add the sliced red bell pepper and broccoli florets to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.

          Pour the reserved marinade over the chicken and vegetables in the skillet. Cook for another 2-3 minutes until the sauce thickens and coats the chicken and veggies.

            Serve the orange chicken mixture over a bed of jasmine rice. Garnish with chopped green onion and sesame seeds on top.

              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4

                - Presentation Tips: Serve the rice in deep bowls, with the orange chicken mixture arranged on top. Drizzle some extra orange juice over the bowl for an added zesty touch and a slice of orange on the side for decoration.