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Sticky Orange Chicken Bowl with Rice and Veggies

Close-up of a white bowl filled with Sticky Orange Chicken Bowl with Rice, broccoli, and red peppers.
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Prepare a complete meal featuring tender chicken coated in a thick, sweet, and tangy orange sauce, served over jasmine rice with crisp vegetables.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1 tablespoon vegetable oil
  • 1 cup jasmine rice
  • 1.5 cups water (for rice)
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1/2 cup fresh orange juice
  • 1/4 cup packed brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce (for sauce)
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon orange zest
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

Instructions

  1. Cook the rice: Combine rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  2. Prepare the chicken: Toss the cut chicken pieces with 1 tablespoon soy sauce and 1 teaspoon cornstarch.
  3. Cook the chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.
  4. Sauté vegetables: Add broccoli and bell pepper to the same skillet. Cook for 3-4 minutes until slightly tender-crisp. Remove vegetables and set aside with the chicken.
  5. Make the sauce: In the same skillet, combine orange juice, brown sugar, rice vinegar, 1 tablespoon soy sauce, ginger, garlic, and orange zest. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  6. Thicken the sauce: Whisk the cornstarch slurry into the simmering sauce. Cook, stirring constantly, until the sauce thickens and becomes glossy, about 1 minute.
  7. Combine: Return the cooked chicken and vegetables to the skillet. Toss gently until everything is evenly coated with the sticky orange sauce.
  8. Assemble the bowls: Divide the cooked rice among serving bowls. Top with the sticky orange chicken and vegetables.

Notes

  • For extra crispy chicken, lightly dredge the coated chicken pieces in flour before pan-frying.
  • To achieve a stronger orange flavor, use fresh orange zest rather than dried.
  • If you prefer softer vegetables, steam the broccoli and peppers lightly before adding them to the skillet in step 4.

Nutrition

Find it online: https://tastytribune.com/sticky-orange-chicken-bowl-with-rice-veggies/