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The Ultimate Quick & Sticky Orange Chicken Rice Bowl

Close-up of a white bowl filled with white rice topped with saucy Sticky Orange Chicken Bowl with Rice and Veggies and bright green beans.
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Prepare a complete, satisfying meal featuring tender chicken coated in a thick, sweet, and tangy orange sauce, served over steamed rice with fresh stir-fried vegetables.

Ingredients

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  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 cup white rice
  • 1 1/2 cups water (for rice)
  • 1 cup broccoli florets
  • 1/2 cup sliced carrots
  • 1/2 cup snap peas
  • 1/4 cup orange juice, fresh squeezed
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon orange zest
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water (for slurry)

Instructions

  1. Cook the rice: Combine rice and 1 1/2 cups water in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  2. Prepare the sauce: In a small bowl, whisk together the orange juice, soy sauce, rice vinegar, brown sugar, ginger, garlic, and orange zest. Set aside.
  3. Make the slurry: In a separate small bowl, whisk the cornstarch and 2 tablespoons of cold water until smooth. Set aside.
  4. Cook the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
  5. Stir-fry vegetables: Add the broccoli, carrots, and snap peas to the same skillet. Stir-fry for 3 to 4 minutes until tender-crisp.
  6. Thicken the sauce: Pour the prepared orange sauce mixture into the skillet with the vegetables. Bring to a simmer. Whisk the cornstarch slurry again and slowly pour it into the simmering sauce, stirring constantly until the sauce thickens significantly, about 1 minute.
  7. Combine: Return the cooked chicken to the skillet. Toss gently to coat all the chicken and vegetables evenly with the sticky orange sauce.
  8. Serve: Divide the cooked rice among serving bowls. Top with the sticky orange chicken and vegetable mixture.

Notes

  • For crispier chicken, lightly dust the chicken pieces with 1 tablespoon of cornstarch before pan-frying in step 4.
  • Use fresh orange juice for the best flavor in the glaze.
  • You can substitute the vegetables with sliced bell peppers or mushrooms if preferred.

Nutrition

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