Print

Sticky Orange Chicken Bowl with Rice and Veggies

A close-up of a white bowl filled with white rice topped with glossy Sticky Orange Chicken Bowl with Rice and Veggies and steamed broccoli and carrots.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Prepare a complete meal featuring crispy chicken coated in a sweet and tangy orange glaze, served over steamed rice with mixed vegetables.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons vegetable oil, divided
  • 1 cup fresh orange juice
  • 1/2 cup granulated sugar
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon sriracha (optional)
  • 2 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)
  • 2 cups uncooked jasmine rice
  • 4 cups water
  • 3 cups mixed vegetables (broccoli florets, sliced carrots, snow peas)

Instructions

  1. Cook the rice: Combine jasmine rice and 4 cups of 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 10 minutes. Fluff with a fork.
  2. Prepare the chicken: In a bowl, toss the chicken pieces with 1/2 cup cornstarch, salt, and pepper until coated.
  3. Cook the chicken: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add 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.
  4. Make the sauce: In the same skillet, add the remaining 1 tablespoon of oil. Add orange juice, sugar, soy sauce, rice vinegar, ginger, garlic, sesame oil, and sriracha (if using). Bring the mixture to a simmer.
  5. Thicken the sauce: Whisk the cornstarch slurry into the simmering sauce. Cook, stirring constantly, until the sauce thickens and becomes glossy, about 1-2 minutes.
  6. Glaze the chicken: Return the cooked chicken to the skillet. Toss gently to coat all pieces thoroughly with the sticky orange sauce.
  7. Cook the vegetables: While the chicken is glazing, steam or lightly stir-fry the mixed vegetables until tender-crisp.
  8. Assemble the bowls: Divide the cooked rice among serving bowls. Top with the glazed orange chicken and serve the steamed vegetables alongside or mixed in.

Notes

  • For extra crispy chicken, dredge the coated pieces in flour after the cornstarch, or briefly fry them twice.
  • To achieve maximum stickiness, allow the sauce to reduce slightly before adding the chicken back in.
  • Use fresh orange zest in the sauce for a brighter flavor.

Nutrition

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