30-Minute Dinners
Orange-Ginger Chicken Rice Bowls
Bright orange-glazed chicken with peppers and onion over rice—sticky, savory, and faster than delivery.
Directions
Coat chicken
Toss chicken with 2 tablespoons cornstarch and a pinch of salt.
Brown
Heat oil in a large skillet and cook chicken until browned and nearly cooked through.
Add vegetables
Add bell pepper and onion and stir-fry 3 minutes.
Sauce
Whisk orange juice, zest, soy sauce, vinegar, brown sugar, ginger, and garlic. Pour into the pan and simmer 2 minutes.
Thicken and serve
Stir in the cornstarch slurry until glossy. Serve over rice with scallions and sesame seeds.
Why this works
Why it worksFresh orange juice gives acidity and aroma that bottled sauces often lack.
Why it worksA light cornstarch coat helps sauce cling to the chicken.
Why it worksVegetables cook briefly so the bowl keeps crunch.
Swaps & notes
Easy swaps
- Use shrimp or tofu.
- Add broccoli or snow peas.
- Use honey instead of brown sugar.
Cook notes
- Zest the orange before juicing it.
- Do not add the slurry until the sauce is simmering.
Storage
Refrigerate up to 4 days. Reheat in a skillet or microwave with a splash of water.
Questions
Can I make it less sweet?
Reduce brown sugar to 2 teaspoons.
Can I use bottled orange juice?
Yes, but fresh juice and zest taste brighter.
Is this spicy?
No. Add crushed red pepper if you want heat.
Orange-Ginger Chicken Rice Bowls
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1. Coat chickenToss chicken with 2 tablespoons cornstarch and a pinch of salt.
2. BrownHeat oil in a large skillet and cook chicken until browned and nearly cooked through.
3. Add vegetablesAdd bell pepper and onion and stir-fry 3 minutes.
4. SauceWhisk orange juice, zest, soy sauce, vinegar, brown sugar, ginger, and garlic. Pour into the pan and simmer 2 minutes.
5. Thicken and serveStir in the cornstarch slurry until glossy. Serve over rice with scallions and sesame seeds.