Orange Chicken Rice Bowl
Tender chicken breast tossed in a homemade orange sauce, jasmine rice, steamed broccoli, and fresh Asian slaw make this Orange Chicken Rice Bowl feel like takeout at home with a fresher, homemade edge. Bright citrus, balanced sweetness, and savory flavor come together in a bowl that’s both comforting and satisfying.
Served over jasmine rice with steamed broccoli and crisp Asian slaw, this bowl delivers texture, color, and flavor in every bite.
Why This Recipe Works
- Homemade orange sauce delivers fresh citrus flavor.
- Chicken breast stays tender thanks to the marinade.
- Jasmine rice absorbs the sauce beautifully.
- Broccoli and slaw add freshness and texture.
- Balanced sweet, savory, and citrus flavors.
Flavor Notes
This bowl starts with bright citrus and finishes with savory garlic, ginger, and soy sauce.
The orange sauce is glossy without being heavy, while the fresh slaw and broccoli help balance the richness of the chicken and rice.
Serving Suggestions
Serve with:
- Extra green onions
- Additional sesame seeds
- Sriracha for heat
- Mandarin orange segments
- Cucumber salad
Perfect for weeknight dinners, family meals, and meal prep.
Special Technique
Allow the chicken to develop color before adding the sauce.
The pan-seared chicken creates deeper flavor and helps the homemade orange sauce cling to every piece without becoming watery.
Add the cornstarch slurry near the end of cooking to achieve a glossy restaurant-style finish.
Storage + Reheating
Store leftovers in an airtight container for up to 4 days.
Reheat in the microwave or in a skillet over medium heat until warmed through.
If meal prepping, store the slaw separately for the best texture.
Frequently Asked Questions
Q: Can I use chicken thighs instead of chicken breast?
A: Absolutely. Chicken thighs work well and provide additional richness.
Q: Can I make the sauce ahead of time?
A: Yes. The orange sauce can be prepared up to 3 days in advance.
Q: Is this recipe spicy?
A: No. This version focuses on citrus, sweetness, and savory flavor.
Q: Can I use brown rice?
A: Yes. Brown rice works well if preferred.
Orange Chicken Rice Bowl
Ingredients
- 1 lb chicken breast diced
- 1 teaspoon Sazón
- 1 teaspoon Badia Complete Seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup orange juice
- Zest of 1 orange
- 2 tablespoons soy sauce
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 cups cooked jasmine rice
- 3 cups steamed broccoli
- 2 cups Asian slaw mix
- 2 tablespoons sesame seeds
- 2 green onions sliced
Equipment
- Large skillet
- Mixing bowls
- Whisk
- Saucepan
- Knife
- Cutting board
Method
- Season diced chicken with Sazón, Badia Complete, salt, and pepper.
- Cook jasmine rice according to package directions.
- Steam broccoli until tender.
- In a bowl, whisk together orange juice, orange zest, soy sauce, garlic, ginger, honey, brown sugar, rice vinegar, and sesame oil.
- Mix cornstarch and water to create a slurry.
- Heat a large skillet over medium-high heat.
- Pan-sear chicken until cooked through and lightly browned.
- Pour orange sauce into the skillet.
- Simmer for 3–4 minutes.
- Stir in cornstarch slurry and cook until sauce thickens.
- Divide jasmine rice among four bowls.
- Top with broccoli, Asian slaw, and orange chicken.
- Garnish with sesame seeds and green onions.
