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- 1 lb chicken breast, cut into bite-sized pieces - 1 cup orange juice (freshly squeezed for best flavor) - 2 tablespoons soy sauce The chicken breast is the star of this dish. It cooks quickly and stays tender. I always prefer fresh orange juice. It makes a big difference in flavor. Soy sauce brings a nice saltiness that balances the sweetness. - 1 bell pepper (red or orange), diced - 1 cup broccoli florets - 2 green onions, chopped I love adding colorful veggies. They not only look good but also add nutrition. Bell peppers give a sweet crunch. Broccoli florets add a nice bite. Green onions bring a fresh taste and a pop of color. - 1 tablespoon honey - 1 tablespoon cornstarch - ½ tablespoon grated ginger - 2 cloves garlic, minced Honey adds a touch of sweetness. It helps the sauce stick to the chicken. Cornstarch thickens the sauce nicely. Ginger and garlic bring warmth and depth to the flavor. These ingredients make the sauce rich and tasty. To start, I mix the marinade ingredients in a bowl. I use: - 1 cup orange juice - 2 tablespoons soy sauce - 1 tablespoon honey - 1 tablespoon cornstarch - ½ tablespoon grated ginger - 2 cloves garlic, minced I stir everything until it's well blended. Next, I place the chicken pieces in a zip-top bag. I pour half of the marinade over the chicken and seal the bag. I let it marinate for at least 30 minutes. For more flavor, I suggest marinating for up to 2 hours in the fridge. I heat a large skillet over medium-high heat and add a drizzle of olive oil. When the oil is hot, I add the marinated chicken. I cook the chicken until it turns golden brown and is cooked through. This takes about 5-7 minutes. Once done, I remove the chicken from the skillet and set it aside. I add a bit more olive oil to the same skillet if needed. Then, I toss in the diced bell pepper and broccoli florets. I sauté the vegetables for about 3-4 minutes. I want them just tender, not mushy. After that, I pour in the remaining marinade. I bring it to a simmer and add back the chicken. I stir everything to combine and let the sauce thicken for another 2-3 minutes. Finally, I season with salt and pepper and stir in chopped green onions before removing it from the heat. - Best practices for marinating chicken: Use a zip-top bag to coat the chicken evenly. Marinate for at least 30 minutes. For stronger flavor, marinate up to 2 hours in the fridge. - Cooking time adjustments for different stoves: Medium-high heat works well for most stoves. If your stove runs hot, reduce the heat slightly to avoid burning the chicken. - Ideal rice options to pair: Jasmine rice is perfect for this dish. Its fragrant flavor complements the orange chicken well. You can also try brown rice for added fiber. - Presentation tips for bowls: Use colorful bowls to make your dish pop. Add a wedge of orange and some extra green onions on top for color and freshness. - Alternatives for soy sauce: Use tamari for a gluten-free option. Coconut aminos is another great choice for a sweeter taste. - Using different vegetables: You can swap out broccoli for snap peas or zucchini. Bell peppers can be any color, depending on your preference. {{image_2}} You can add some heat to your orange chicken bowls by using chili sauce. Just a spoonful can really kick up the flavor. Mix it into the marinade for a spicy twist. You may also try adding other citrus flavors, like lime or lemon juice. This will give your dish a fresh and bright taste. If you need gluten-free options, choose tamari instead of soy sauce. It has a similar taste and is safe for those with gluten sensitivities. For a lower-calorie meal, swap out honey for agave syrup. You can also use less oil when cooking the chicken. These small changes can make a big difference in your dish. Preparing your orange chicken bowls in advance can save you time. You can marinate the chicken a day before. This allows the flavors to soak in and makes cooking faster. Store the marinated chicken in the fridge. For storage, use airtight containers for your meals. Keep cooked chicken and vegetables separate from the rice. This helps keep everything fresh. When you’re ready to eat, just reheat it all together for a quick and tasty meal. To keep your Orange Chicken Bowls fresh, store them properly. Place leftovers in an airtight container. This helps lock in flavor. Refrigerate the container right away. Your dish will last up to four days in the fridge. If you want to save it longer, freezing is a great option. Divide your leftovers into smaller portions. This makes it easy to reheat later. Wrap each portion tightly in plastic wrap or foil. Then, place them in a freezer-safe bag or container. Your Orange Chicken Bowls can freeze well for up to three months. When it's time to enjoy your leftovers, there are a few ways to reheat them. The best method is using a skillet. Heat it over medium heat and add a splash of water or broth. This prevents the chicken from drying out. Stir often until everything is warm. Avoid using a microwave if you can. It often makes the chicken soggy. If you must use a microwave, cover the bowl with a damp paper towel. This helps keep moisture in while reheating. Knowing when to discard your leftovers is important. In the fridge, your Orange Chicken Bowls last up to four days. If you freeze them, they can last up to three months. Always check for signs of spoilage before eating. If you see any mold or if it smells off, it's time to throw it away. Trust your senses; they are your best guide for food safety. Yes, you can use frozen chicken. Start by thawing it in the fridge overnight. If you're in a hurry, you can use the microwave's defrost function. Once thawed, cut it into bite-sized pieces. - Make sure to pat the chicken dry before marinating. This helps the marinade stick better. - Cook the chicken a bit longer. Frozen chicken takes more time to cook through, about 8-10 minutes. You have many tasty options for sides. Here are some ideas: - Jasmine rice: This is the perfect base for your orange chicken. - Steamed rice: A simple and classic choice. - Stir-fried vegetables: Broccoli, snap peas, or carrots add color and nutrition. - Salad: A light salad with a citrus vinaigrette can be refreshing. If you like heat, there are easy ways to spice it up: - Chili sauce: Add your favorite chili sauce to the marinade. Sriracha or chili garlic sauce works well. - Red pepper flakes: Stir some into the sauce while cooking. Start with a pinch and add more if needed. - Fresh chilies: Slice fresh jalapeños or Thai chilies and toss them in with the vegetables for extra kick. This blog post covered a tasty orange chicken bowl recipe. We discussed the key ingredients like chicken, orange juice, and soy sauce. I shared cooking steps to get the chicken just right and tips for perfect veggies. You learned about serving ideas, ingredient swaps, and meal prep hints. In conclusion, this dish is easy to make and fun to adjust. Whether you want spice or healthier options, you can tailor it to your taste. Enjoy making this delightful meal!

Orange Chicken Bowls

Discover the delightful taste of Citrus-infused Orange Chicken Bowls! This easy recipe combines juicy chicken marinated in a sweet and tangy orange sauce with fresh veggies and fluffy jasmine rice. Perfect for a quick weeknight meal, this dish is not only delicious but visually appealing too. Dive into this flavorful journey and learn how to create this mouthwatering meal in just an hour. Click to explore the full recipe and bring a burst of citrus to your dinner table!
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Ingredients
  

1 lb chicken breast, cut into bite-sized pieces

1 cup orange juice (freshly squeezed for best flavor)

2 tablespoons soy sauce

1 tablespoon honey

1 tablespoon cornstarch

½ tablespoon grated ginger

2 cloves garlic, minced

1 bell pepper (red or orange), diced

1 cup broccoli florets

2 green onions, chopped

2 cups cooked jasmine rice

Sesame seeds for garnish

Salt and pepper to taste

Olive oil

Instructions
 

In a bowl, combine the orange juice, soy sauce, honey, cornstarch, grated ginger, and minced garlic. Mix well to create a marinade.

    Place the chicken pieces in a zip-top bag or bowl, and pour half of the marinade over the chicken. Let it marinate for at least 30 minutes (or up to 2 hours in the fridge).

      Heat a large skillet over medium-high heat and add a drizzle of olive oil.

        Once hot, add the marinated chicken to the skillet, cooking until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

          In the same skillet, add a little more olive oil if needed, then toss in the diced bell pepper and broccoli florets. Sauté for 3-4 minutes until the vegetables are just tender.

            Pour in the remaining marinade and bring to a simmer. Add back the cooked chicken and stir to combine, allowing the sauce to thicken slightly, about an additional 2-3 minutes.

              Season with salt and pepper to taste, and stir in chopped green onions before removing from heat.

                To serve, place a generous scoop of jasmine rice in each bowl, followed by the orange chicken and vegetable mixture on top.

                  Finish with a sprinkle of sesame seeds for added crunch.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4

                      - Presentation Tips: Serve in vibrant bowls with a wedge of orange on the side and a sprinkle of additional green onions for a pop of color.