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Sticky Orange Chicken Bowl with Rice and Veggies

A close-up of a Sticky Orange Chicken Bowl with Rice and Veggies, featuring glazed chicken pieces over white rice and bright green broccoli.
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Prepare a flavorful, restaurant-style orange chicken bowl featuring crispy chicken coated in a thick, sticky orange glaze, served over rice with crisp vegetables.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 2 cups cooked white rice
  • 1 head broccoli, cut into florets
  • 1 red bell pepper, sliced
  • 2 tablespoons sesame seeds, for garnish
  • 1 green onion, sliced, for garnish
  • For the Orange Sauce:
  • 1 cup fresh orange juice
  • 1/2 cup granulated sugar
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon orange zest
  • 2 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)

Instructions

  1. Prepare the chicken: In a bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.
  2. Cook the chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Cook the chicken in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove the chicken and set aside.
  3. Prepare the vegetables: Add the remaining 1 tablespoon of oil to the skillet. Add the broccoli florets and red bell pepper. Stir-fry for 4-6 minutes until the vegetables are tender-crisp. Remove the vegetables and set them aside with the chicken.
  4. Make the sauce: In the same skillet, combine the orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, and orange zest. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  5. Thicken the sauce: Whisk the cornstarch slurry into the simmering sauce. Continue to cook, stirring constantly, until the sauce thickens significantly and becomes sticky, about 1-2 minutes.
  6. Combine: Return the cooked chicken to the skillet. Toss gently until every piece is fully coated in the thick orange glaze.
  7. Assemble the bowls: Divide the cooked rice among serving bowls. Top the rice with the glazed orange chicken and the stir-fried vegetables.
  8. Garnish: Sprinkle with sesame seeds and sliced green onions before serving.

Notes

  • For crispier chicken, you can bake the coated chicken at 400°F (200°C) for 15 minutes or air fry at 375°F (190°C) for 10 minutes before adding to the sauce.
  • To achieve a very thick glaze, reduce the sauce slightly before adding the slurry, or increase the slurry amount slightly.
  • Use jasmine rice or brown rice instead of white rice for a different texture.

Nutrition

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