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- 1 lb boneless, skinless chicken thighs - 1 cup jasmine rice - 2 cups chicken broth - 1/4 cup orange juice (freshly squeezed for best flavor) - Zest of 1 orange - 3 tablespoons soy sauce - 1 tablespoon honey - 1 teaspoon ginger, grated - 2 cloves garlic, minced - 1 bell pepper, sliced (red or yellow for color) - 1 cup broccoli florets - Sesame seeds for garnish - Chopped green onions for garnish In this recipe, I use boneless, skinless chicken thighs for their juicy flavor. Jasmine rice makes the base smooth and fragrant. Chicken broth adds depth to the rice, making it more flavorful. I love flavoring with fresh orange juice and zest. They bring out a bright sweetness that pairs well with the savory soy sauce and honey. Ginger and garlic add warmth and spice, creating a well-rounded sauce. For veggies, I choose bell pepper and broccoli. They add color and crunch. Sesame seeds and green onions are perfect for garnishing, giving a nice finish to the dish. Rinse 1 cup of jasmine rice under cold water. This helps remove extra starch. Keep rinsing until the water runs clear. Next, combine the rinsed rice and 2 cups of chicken broth in a medium saucepan. Bring it to a boil. Then reduce the heat to low. Cover the pot and simmer for 15 to 20 minutes. The rice should absorb all the liquid and become fluffy. After cooking, remove from heat, and let it sit for 5 minutes with the lid on. In a bowl, take 1 pound of boneless, skinless chicken thighs cut into bite-sized pieces. Toss the chicken with 1 tablespoon of cornstarch. Add salt and pepper to taste. Make sure each piece is evenly coated. This step will create a nice, crispy texture when you cook the chicken. Grab a separate bowl. Whisk together 1/4 cup of freshly squeezed orange juice, the zest of 1 orange, 3 tablespoons of soy sauce, 1 tablespoon of honey, 1 teaspoon of grated ginger, and 2 cloves of minced garlic. Mix until smooth. Set this flavorful sauce aside for later. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the coated chicken pieces. Stir-fry the chicken until golden brown and fully cooked, about 5 to 7 minutes. After cooking, remove the chicken from the skillet and set it aside. In the same skillet, add 1 sliced bell pepper and 1 cup of broccoli florets. Stir-fry them for 3 to 4 minutes. You want them to be tender yet still crisp. This adds a nice texture and freshness to your dish. Return the cooked chicken back into the skillet with the vegetables. Pour the prepared orange sauce over everything. Stir well to coat all the ingredients evenly. Cook for an additional 2 to 3 minutes, allowing everything to heat through. Fluff the cooked jasmine rice with a fork. Divide the rice among serving bowls. Top each bowl with the orange chicken and vegetable mixture. For a finishing touch, sprinkle sesame seeds and chopped green onions on top. Enjoy your savory orange chicken rice bowls! To get that crispy chicken, cornstarch is key. It forms a nice crust when cooked. Coat your chicken pieces well. This step makes a huge difference in texture. For cooking, use a hot skillet or wok. Heat the oil until it shimmers before adding the chicken. This helps seal in moisture and creates a golden outer layer. Stir-fry the chicken for about 5-7 minutes. Make sure it cooks evenly. To boost flavor, think about adding spices. A dash of garlic powder or red pepper flakes works well. These extras can take your dish to the next level. Fresh herbs like cilantro or basil can also add a nice touch. They brighten up the whole meal. Using fresh ingredients is important. Fresh orange juice and zest will make your sauce pop. Fresh garlic and ginger enhance the taste too. Always choose fresh over dried when you can. Meal prepping can save you a lot of time. Cook the rice and chicken ahead of time. You can store them in the fridge for a few days. This way, you can whip up the bowls in no time. If you're short on time, quick vegetable substitutes work great. Frozen bell peppers and broccoli are a good choice. They cook fast and are still healthy. You can add them straight to the skillet without thawing. {{image_2}} You can switch the chicken for other proteins. Tofu works well. It absorbs flavors nicely. Use firm tofu for a good texture. Just press it to remove extra water. Shrimp is another option. It cooks quickly and adds a nice seafood flavor. If you prefer chicken breast, that's fine too. It may be less juicy than thighs, but it works great. Jasmine rice is tasty, but you can try other grains. Quinoa is a great choice. It adds protein and fiber. Brown rice is another healthy option. Both provide different textures and flavors. If you're looking for a gluten-free option, use quinoa or rice. They fit well into any meal plan while still tasting delicious. Want a spicy twist? Add chili flakes or sriracha to the sauce. This gives your dish a nice kick. You can also mix in other citrus flavors. Try lime or lemon juice for a different taste. Each adds a unique zing to the orange chicken. These small changes can keep your meals exciting and fresh! To keep your orange chicken rice bowls fresh, store the leftovers in the refrigerator. Place the chicken, rice, and veggies in airtight containers. This helps keep moisture in and prevents odors from mixing. I recommend using glass containers. They are great for reheating and don’t stain easily. When you want to enjoy your leftovers, reheating is key. The best way is to use the microwave. Heat on medium power for 1-2 minutes. Stir halfway through to warm everything evenly. You can also use a skillet over low heat for about 5 minutes. This method keeps the chicken crispy and the veggies fresh. If you want to freeze your orange chicken rice bowls, freeze the chicken and rice separately. This keeps the textures nice. Use freezer-safe bags or containers. You can store them for about 2-3 months. When ready to eat, thaw overnight in the fridge before reheating. This way, your meal stays tasty and safe! Yes, you can use frozen chicken. First, thaw the chicken safely. The best way is to place it in the fridge overnight. If you need to thaw it quickly, submerge it in cold water. Change the water every 30 minutes until it’s thawed. Cooking frozen chicken takes longer. Always check the internal temperature. It should reach 165°F for safety. If you need a soy sauce substitute, try tamari. Tamari is gluten-free and has a similar taste. Coconut aminos also work well; it’s sweeter and lower in sodium. For a quick mix, try equal parts water and miso paste. It gives a nice umami flavor without soy. To add heat, you can use red pepper flakes or sriracha. Mix these into the sauce for flavor. You can also add fresh chili peppers when stir-frying the vegetables. For a different twist, try a dash of cayenne pepper in the chicken coating. Adjust the amount based on your heat preference. Yes, you can prepare this dish ahead. Cook the chicken and vegetables, then store them in the fridge. Keep the rice separate to prevent it from getting mushy. When ready to eat, reheat everything in a pan. Make sure the chicken is hot and reaches 165°F. This dish tastes great even after a day! This recipe brings together simple ingredients for an amazing dish. You learned about the key components like chicken thighs, jasmine rice, and flavorful sauces. Follow the steps to prepare and enjoy your meal. Remember, crispy chicken and fresh veggies make a big difference. With handy tips for variations and storage, you can make this dish your own. Keep experimenting, and enjoy the cooking journey!

Orange Chicken Rice Bowls

Discover the delicious flavors of Citrusy Orange Chicken Rice Bowls! This easy recipe combines tender chicken thighs with vibrant vegetables, all tossed in a zesty orange sauce. Serve it over fluffy jasmine rice for a meal that's fresh and satisfying. Perfect for weeknight dinners or meal prep, these bowls are a tasty way to enjoy a healthy dish. Click through for the full recipe and bring a burst of citrus to your table today!
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Ingredients
  

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup jasmine rice

2 cups chicken broth

1 tablespoon cornstarch

2 tablespoons vegetable oil

1/4 cup orange juice (freshly squeezed for best flavor)

Zest of 1 orange

3 tablespoons soy sauce

1 tablespoon honey

1 teaspoon ginger, grated

2 cloves garlic, minced

1 bell pepper, sliced (red or yellow for color)

1 cup broccoli florets

Sesame seeds for garnish

Chopped green onions for garnish

Salt and pepper to taste

Instructions
 

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the rice is fluffy. Remove from heat and let it sit covered for an additional 5 minutes.

    Prepare the Chicken: In a bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated. This will help create a crispy texture when cooked.

      Make the Sauce: In a separate bowl, whisk together the orange juice, orange zest, soy sauce, honey, ginger, and minced garlic. Set aside.

        Stir-Fry the Chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken and stir-fry until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

          Cook the Vegetables: In the same skillet, add the sliced bell pepper and broccoli florets. Stir-fry for 3-4 minutes until they are tender but still crisp.

            Combine Everything: Return the cooked chicken to the skillet with the vegetables. Pour the orange sauce over the mixture, stirring until everything is well coated. Cook for an additional 2-3 minutes to heat through.

              Serve: Fluff the jasmine rice with a fork and divide it among serving bowls. Top each bowl with the orange chicken and vegetable mixture. Sprinkle sesame seeds and chopped green onions over the top for garnish.

                - Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4