Orange Chicken Bowl
Crispy, saucy orange chicken served over fluffy steamed rice with fresh garnishes — this is the viral bowl version that took social media by storm. Tender chicken pieces are coated in a sticky, tangy-sweet orange glaze made from real orange juice and zest, then piled into a bowl with rice, green onions, and sesame seeds for a takeout-style dinner you can make at home in under 45 minutes.
4 servings · Prep 15 min · Cook 25 min · Total 40 min
Chinese · Main Course · Dinner
Ingredients
Open in recipe scaler →Chicken
1.5 lb boneless skinless chicken thighs cut into 1-inch pieces
0.5 cup cornstarch
0.5 tsp salt
0.25 tsp black pepper freshly ground
3 tbsp vegetable oil for pan-frying
Orange Glaze
0.5 cup fresh orange juice from about 2 large oranges
1 tbsp orange zest from 1 orange
3 tbsp soy sauce low-sodium preferred
3 tbsp honey
2 tbsp rice vinegar
1 tbsp hoisin sauce
3 cloves garlic minced
1 tsp fresh ginger grated
1 tsp sesame oil
0.5 tsp red pepper flakes optional, for heat- 1 tbsp cornstarch mixed with 2 tbsp cold water to make a slurry
Rice
2 cup jasmine rice uncooked, rinsed
Garnish
3 stalks green onions thinly sliced
1 tbsp sesame seeds toasted
Equipment
Stovetop
Saucepan
Mixing Bowl
Skillet
Pot
Paper Towel
Fork
Lid
Measuring Cups
Whisk
Rice Cooker
Knife
Tongs
Measuring Spoons
Cutting Board
Mixing Bowl (4 Quarts)
Dipping Fork
Grater
Instructions
- Cook the @[Jasmine Rice] according to package directions (typically 2 cups rice to 3 cups water). Bring to a boil, reduce to a ^[low simmer], cover, and cook for ~[15 minutes]. Remove from heat and let steam, covered, for ~[5 more minutes]. Fluff with a fork and keep warm.
- Pat the @[Chicken Thighs] dry with paper towels. Season with @[Salt] and @[Black Pepper], then toss in @[Cornstarch] until each piece is evenly coated. Heat @[Vegetable Oil] in a large #[Skillet] over ^[medium-high heat]. Working in two batches to avoid crowding, add the @[Chicken Thighs] in a single layer and cook for ~[3–4 minutes] per side until golden brown and cooked through (%[165°F internal]). Transfer to a plate and repeat with remaining @[Chicken Thighs].
- In the same #[Skillet] (wipe out excess @[Vegetable Oil], leaving about ~[1 teaspoon]), sauté the minced @[Garlic] and grated @[Ginger] over ^[medium heat] for ~[30 seconds] until fragrant. Add the @[Orange Juice], @[Orange Zest], @[Soy Sauce], @[Honey], @[Rice Vinegar], @[Hoisin Sauce], @[Sesame Oil], and @[Red Pepper Flakes] (if using). Stir to combine and bring to a gentle simmer. Whisk in the @[Cornstarch] slurry and cook for ~[1–2 minutes], stirring constantly, until the sauce thickens to a glossy glaze.
- Return the cooked @[Chicken Thighs] to the #[Skillet] and toss to coat every piece in the orange glaze. Cook for ~[1 minute] more so the sauce clings to the @[Chicken Thighs]. To assemble the bowls, divide the steamed @[Jasmine Rice] among four bowls, top generously with the saucy orange @[Chicken Thighs], and garnish with sliced @[Green Onions] and toasted @[Sesame Seeds]. Serve immediately.
