Description
This Orange Glazed Chicken Rice Bowl is a delightful combination of fluffy jasmine rice and succulent chicken glazed in a bright, zesty orange sauce. Perfect for busy weeknights, it brings a symphony of flavors to your table in under 30 minutes.
Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken thighs or breasts
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp paprika
- Zest of 1 large orange
- 1/2 cup fresh orange juice (about 2–3 oranges)
- 1/4 cup soy sauce (low sodium preferred)
- 1/4 cup honey or maple syrup
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1/2 tsp grated fresh ginger
- 1 clove garlic, minced
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)
- 1 cup jasmine or basmati rice
- 2 cups water or chicken broth
- 1/2 tsp salt
- 1 cup steamed broccoli or mixed vegetables (optional)
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
- Fresh cilantro (for garnish, optional)
Instructions
- Start by preparing the rice. In a medium saucepan, combine 1 cup of jasmine or basmati rice, 2 cups of water or chicken broth, and 1/2 tsp of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed. Avoid lifting the lid too often, as this can disrupt the cooking process.
- While the rice is cooking, prepare the chicken. Pat the chicken thighs or breasts dry with a paper towel. In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Season the chicken with salt, pepper, garlic powder, and paprika. Cook for about 5-7 minutes on one side, until golden brown. Flip and cook for another 5-7 minutes on the other side until the chicken is cooked through (internal temperature should reach 165°F / 74°C).
- Once the chicken is cooked, remove it from the skillet and set it aside on a plate to rest. In the same skillet, reduce the heat to medium and add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, being careful not to burn them.
- Next, pour in the fresh orange juice, soy sauce, honey or maple syrup, rice vinegar, and the orange zest. Stir the mixture and bring it to a simmer, allowing the flavors to meld for about 2-3 minutes.
- To thicken the glaze, stir in the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water). Continue to cook for another 1-2 minutes until the sauce thickens and becomes glossy, stirring constantly to avoid lumps.
- Return the chicken to the skillet, turning it to coat evenly in the orange glaze. Allow it to simmer in the sauce for an additional 2-3 minutes so that the flavors can meld. The chicken should be shiny and well-coated in the glaze.
- Once the rice is done, fluff it with a fork and divide it among serving bowls. Top each bowl with the glazed chicken, and if desired, add steamed broccoli or mixed vegetables. Garnish with chopped green onions, sesame seeds, and fresh cilantro if using. Serve immediately and enjoy!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Skillet Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: To prevent the chicken from becoming dry, be sure not to overcook it. Using a non-stick skillet can make a significant difference in how the glaze clings to the chicken and makes cleanup easier.