Orange Chicken Rice Bowls
Crispy pan-fried chicken tossed in a homemade orange sauce, served over bone broth rice. Better than Panda Express.
Details
|
|
| Cuisine |
American-Chinese |
| Servings |
4 |
| Calories |
588 per serving |
| Prep Time |
15 minutes |
| Cook Time |
20 minutes |
| Total Time |
35 minutes |
Macros (per serving)
| Protein |
Carbs |
Fat |
| 74 g |
43 g |
10 g |
Ingredients
Chicken
| Ingredient |
Imperial |
Metric |
| Chicken breast |
2.5 lbs |
1.13 kg |
| Corn starch |
3 tbsp |
40 g |
| Salt |
to taste |
to taste |
| Black pepper |
to taste |
to taste |
| Paprika |
to taste |
to taste |
Sauce
| Ingredient |
Imperial |
Metric |
| Light orange juice |
1 cup + 2 tbsp |
275 g |
| Soy sauce |
3 1/2 tbsp |
50 g |
| Honey |
1 1/2 tbsp |
30 g |
| Corn starch |
4 tsp |
20 g |
| Minced garlic |
1 tbsp |
14 g |
Rice
| Ingredient |
Imperial |
Metric |
| Cooked rice |
4 cups |
4 cups |
| Bone broth (used to cook the rice) |
1.5 cups total |
360 ml |
Instructions
- Cube the chicken breast. Season with salt, pepper, and paprika, then add 40 g corn starch and mix until coated.
- Pan fry the chicken until cooked through, about 4–5 minutes per side.
- While the chicken is cooking, blend the sauce: combine orange juice, soy sauce, honey, garlic, and 20 g corn starch in a blender until smooth.
- Pour the sauce into a pan over low heat and stir until it thickens.
- Once the sauce is thick, add the chicken back in and toss to coat.
- Divide the rice across 4 bowls (1 cup each) and top with the orange chicken.
Notes
- Cook rice with bone broth instead of water for extra flavor and protein.
- Pre-cook a larger batch of rice to make meal prep easier.
- The sauce thickens quickly on low heat — keep an eye on it so it doesn't get too thick.