Reynaldo’s Cocina 📍
Orange Chicken Rice Bowl
Pan-seared chicken breast tossed in a homemade orange sauce and served over jasmine rice with broccoli and Asian slaw.
Ingredients
Chicken:
- 1 lb chicken breast diced
- 1 teaspoon Sazón
- 1 teaspoon Badia Complete Seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Orange Sauce:
- 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
For Serving:
- 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.
Notes
• Do not overcrowd the skillet when cooking the chicken.
• Add the cornstarch slurry gradually until the desired sauce consistency is reached.
• Store slaw separately if preparing for meal prep.
• Fresh orange zest provides the signature flavor that sets this sauce apart.
