Print

Sticky Orange Chicken Bowl with Veggies

Close-up of a white bowl filled with Sticky Orange Chicken Bowl with Veggies, featuring glazed chicken pieces over rice and colorful vegetables.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a flavorful, restaurant-style sticky orange chicken bowl at home. This recipe features crispy chicken pieces coated in a sweet and tangy orange glaze, served over rice with fresh vegetables.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil, divided
  • 1 cup fresh broccoli florets
  • 1 large carrot, sliced thinly
  • 1 red bell pepper, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 cup cooked white rice or quinoa, for serving

Instructions

  1. In a medium bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.
  2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken in a single layer (work in batches if necessary) and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken and set aside.
  3. Add the remaining 1 tablespoon of oil to the skillet. Add broccoli, carrots, and bell pepper. Stir fry for 3-4 minutes until vegetables are crisp-tender.
  4. Add garlic and ginger to the vegetables and cook for 30 seconds until fragrant.
  5. Prepare the sauce: In a small bowl, whisk together 1/2 cup orange juice, 1/4 cup soy sauce, 1/4 cup brown sugar, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, and 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry).
  6. Pour the sauce mixture into the skillet with the vegetables. Bring to a simmer, stirring constantly, until the sauce thickens into a glaze, about 1-2 minutes.
  7. Return the cooked chicken to the skillet. Toss gently to coat all pieces thoroughly with the sticky orange sauce.
  8. Serve the sticky orange chicken and vegetables immediately over cooked rice or quinoa to create your bowl.

Notes

  • For extra crispiness, you can lightly fry the coated chicken twice: once for 3 minutes, then rest for 5 minutes, and fry again until golden.
  • Use fresh orange zest in the sauce for a stronger citrus flavor.
  • If you prefer a thicker sauce, increase the cornstarch slurry slightly.

Nutrition

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