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Orange Chicken Bowl

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

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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

  1. 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.
  2. 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].
  3. 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.
  4. 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.