Orange Ginger Glazed Chicken Broccoli Bowl
Pan-crisped chicken in a fresh orange-ginger glaze with steamed broccoli over brown rice.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Makes
- 4 bowls
Takeout orange chicken is usually deep-fried and very sweet. This version pan-fries chicken in a light cornstarch coating and makes the glaze from fresh orange juice and zest, so it tastes like orange rather than candy.
Why this recipe works
Fresh juice and zest give a stronger, cleaner orange flavor than bottled sauces. Thickening the glaze separately means it coats the crisp chicken in seconds.
Ingredient notes
One large navel orange gives about 1/2 cup juice; you'll likely need two. Zest before you juice.
Common mistakes
- Simmering the chicken in the glaze, which softens the coating.
- Using bottled orange juice with added sugar, which makes the glaze too sweet.
What to serve with it
Sesame seeds and sliced green onions on top.
Meal prep
Store the glaze separately and toss the reheated chicken in it.
More bowls like this
Cooking tips
Don't skip the zest; it holds most of the orange flavor. Fry in batches so the oil stays hot.
Swaps and variations
Use tamari for a gluten-free version. Use jasmine rice for a quicker base.
Storing and reheating
Refrigerate within 2 hours for up to 3 days. Reheat chicken in a 400°F (200°C) oven or air fryer to 165°F (74°C) for the best texture.
Recipe
Orange Ginger Glazed Chicken Broccoli Bowl
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Makes
- 4 bowls
Ingredients
- For the glaze
- For the chicken
- For the bowls
You’ll need: large skillet; medium saucepan with lid; steamer basket; small saucepan; microplane; instant-read thermometer
Method
-
Cook the brown rice: bring the rice and water to a boil, cover and simmer on low 40 to 45 minutes. Rest covered 10 minutes.
-
Simmer the orange juice, zest, soy sauce, honey, vinegar, ginger and garlic in a small saucepan 3 minutes. Stir in the cornstarch slurry and simmer 1 minute more, until glossy and thick.
-
Steam the broccoli over boiling water, covered, 4 to 5 minutes, until bright green and tender-crisp.
-
Toss the chicken with the salt, then with 1/4 cup cornstarch to coat thinly.
-
Heat the oil in a large skillet over medium-high heat. Fry the chicken in two batches, 3 minutes per side, until golden, crisp and 165°F (74°C).
-
Return all the chicken to the pan, pour over the glaze and toss to coat. Divide rice, broccoli and chicken among 4 bowls.
Questions
Can I bake the chicken?
Yes. Bake on a rack at 425°F (220°C) for 15 to 18 minutes, then toss in the glaze.
Can I use mandarin oranges?
Yes, fresh mandarins juice well and are slightly sweeter.
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