If you're looking for your new favorite dinner recipe that doesn't sacrifice flavor for time, then look no further than my 20 Minute Saucy Orange Chicken Bowls. These bowls are filled with tender chunks of juicy chicken that are coated in a zesty orange sauce and cooked to perfection. Serve it alongside some broccoli and fluffy white rice, and you have the perfect better-than-takout dinner on the table in under 20 minutes!
Ingredients
For the Chicken:
- 1 ½ Pounds Boneless Skinless Chicken Breast or Thighs cubed into small pieces
- 2 Teaspoons Garlic Powder
- 1 Teaspoon Ground Ginger
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Ground Black Pepper
- ½ Cup Arrowroot Starch or Cornstarch or Tapioca Starch
- 2 Tablespoons Avocado Oil
For the Sauce:
- ⅓ Cup Orange Juice
- 1 Orange zested
- 2 Tablespoons Toasted Sesame Oil
- ¼ Cup Coconut Aminos or Low Sodium Soy Sauce
- ⅓ Cup Honey
- 2 Tablespoons Tomato Paste
- 2 Cloves Garlic mashed
- 2 Teaspoons Ground Ginger
- ½ Teaspoon Kosher Salt
- 1 Teaspoon Ground Black Pepper
For Serving:
- 2 Cups Broccoli Florets
- 2 Cups Rice cooked - I recommend using jasmine or basmati rice
For Garnishing:
- 2 Green Onions sliced
- 1 Tablespoon Sesame Seeds
Instructions
- To make this recipe, start by preparing the chicken. Cut the chicken breast or thighs (depending on what you're using) into cubes and add them to a bowl alongside the arrowroot starch / tapioca starch / cornstarch, garlic powder, ground ginger, kosher salt, and ground black pepper. Toss the chicken until it's fully coated in the seasonings and starch.
- Next, heat a nonstick skillet or cast iron skillet, on the stove, over high heat, and add in the avocado oil.
- Once the pan is very hot, add in the chicken and allow it to cook, undisturbed, for 5-6 minutes.
- While the chicken is cooking, prepare the sauce. Add all of the sauce ingredients (the orange juice, orange zest, toasted sesame oil, coconut aminos or low sodium soy sauce, honey, tomato, paste, garlic, ground ginger, kosher salt, and ground black pepper) to a large bowl and whisk until fully combined.
- Then, toss the chicken to the other side and allow it to cook for another 5-6 minutes.
- Once the chicken is almost fully cooked, add in the broccoli.
- Toss the broccoli to cook, then add approximately 3/4 of the sauce to the pan. Set the rest of the sauce aside for later.
- Toss the chicken and broccoli until it's coated well in the sauce, then reduce the heat to low.
- Allow it to cook for another five minutes, until the broccoli is cooked through.
- Once it's done, remove it from the heat and plate the dish: add a big scoop of cooked rice to a bowl, followed by a scoop of the chicken and broccoli.
- Drizzle the reamining sauce on top, then garnish with the sesame seeds and green onions, if desired.
- Serve the bowls immediately and enjoy!
Calories: 591kcal | Carbohydrates: 62g | Protein: 42g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1727mg | Potassium: 1129mg | Fiber: 4g | Sugar: 30g | Vitamin A: 640IU | Vitamin C: 74mg | Calcium: 82mg | Iron: 3mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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