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Healthy Orange Chicken Rice Bowls - Bright, Fresh, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breast or thighs, cut into bite-size pieces
  • Rice: 2 cups cooked brown rice or jasmine rice (about 1 cup dry)
  • Vegetables: 1 red bell pepper, 1 small broccoli crown, 2 carrots, 2 green onions
  • Aromatics: 3 cloves garlic, 1 tablespoon fresh ginger
  • Oranges: 2 large oranges (for juice and zest)
  • Sauce staples: Low-sodium soy sauce or tamari, rice vinegar, honey or maple syrup, sesame oil
  • Thickener: Cornstarch or arrowroot powder
  • Oil: Avocado or olive oil for cooking
  • Optional add-ins: Red pepper flakes, sesame seeds, cilantro, edamame, snap peas, lime
  • Salt and pepper

Method
 

  1. Cook the rice: Rinse 1 cup rice until the water runs clear. Cook according to package directions. Fluff and set aside, covered.
  2. Prep the produce: Mince garlic and ginger. Zest one orange (about 1 teaspoon) and juice both (about 3/4 cup). Slice bell pepper and carrots thinly, cut broccoli into small florets, and chop green onions.
  3. Mix the sauce: In a bowl, whisk 3/4 cup orange juice, 1 teaspoon orange zest, 3 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1–2 tablespoons honey (to taste), 1 teaspoon sesame oil, and a pinch of red pepper flakes. In a separate small cup, stir 1 tablespoon cornstarch with 1 tablespoon water to make a slurry.
  4. Season the chicken: Pat chicken dry. Toss with a pinch of salt, pepper, and 1 teaspoon cornstarch to help it sear and stay tender.
  5. Sear the chicken: Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken in a single layer. Cook 5–7 minutes, stirring once or twice, until cooked through and lightly browned. Transfer to a plate.
  6. Quick-cook the veggies: In the same pan, add another teaspoon oil if needed. Add broccoli and carrots with a splash of water. Stir-fry 3 minutes. Add bell pepper and cook 2–3 more minutes, until crisp-tender. Push veggies to the sides of the pan.
  7. Build the sauce: Add a small drizzle of oil to the center. Sauté garlic and ginger 30 seconds until fragrant. Pour in the orange sauce. When it starts to bubble, stir in the cornstarch slurry and cook 1–2 minutes, until glossy and slightly thickened.
  8. Combine: Return chicken to the pan, tossing to coat. Simmer 1 minute so the flavors meld. Adjust with a splash of soy for salt, honey for sweetness, or vinegar for zing.
  9. Assemble bowls: Spoon rice into bowls. Top with orange chicken and veggies. Garnish with green onions, sesame seeds, and cilantro if you like. Serve with lime wedges for extra brightness.