Orange Chicken Meal Prep Bowls

I make these Orange Chicken Meal Prep Bowls when I want a flavorful, balanced meal ready to go for the week. Tender chicken coated in a sweet and tangy orange sauce pairs perfectly with rice and crisp vegetables for a satisfying make-ahead option.

Why You’ll Love This Recipe

I love how these bowls make weekday lunches so much easier. The homemade orange sauce is bright and bold without being overly heavy, and the chicken stays juicy and flavorful. I also appreciate how customizable the bowls are, since I can switch up the vegetables or grains depending on what I have. They reheat beautifully, which makes them perfect for meal prepping.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces

• 2 tablespoons cornstarch

• 2 tablespoons olive oil

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

For the orange sauce:

• 1 cup fresh orange juice

• 2 tablespoons soy sauce

• 2 tablespoons honey

• 1 tablespoon rice vinegar

• 2 cloves garlic, minced

• 1 teaspoon grated fresh ginger

• 1 tablespoon cornstarch mixed with 2 tablespoons water

For the bowls:

• 3 cups cooked white or brown rice

• 2 cups steamed broccoli

• 1 cup shredded carrots

• 1 red bell pepper, sliced

• 2 tablespoons sliced green onions

• Optional: sesame seeds

Directions

1. I toss the chicken pieces with cornstarch, salt, and black pepper until evenly coated.

2. I heat olive oil in a large skillet over medium-high heat and cook the chicken for 6–8 minutes until golden and cooked through. I remove it from the pan and set it aside.

3. In the same skillet, I combine orange juice, soy sauce, honey, rice vinegar, garlic, and ginger. I bring the mixture to a simmer.

4. I stir in the cornstarch slurry and cook for 2–3 minutes until the sauce thickens.

5. I return the cooked chicken to the skillet and toss it in the sauce until fully coated.

6. I divide the cooked rice evenly among meal prep containers.

7. I top each portion with orange chicken, steamed broccoli, shredded carrots, and sliced bell pepper.

8. I garnish with green onions and sesame seeds if I like.

Servings and timing

This recipe makes 4 meal prep bowls.

I usually spend about 20 minutes preparing and cooking the chicken and sauce, plus 10 minutes assembling the bowls. In total, I have everything ready in about 30–35 minutes.

Variations

I sometimes swap rice for quinoa or cauliflower rice for a lighter option. If I want extra heat, I add red pepper flakes or a splash of sriracha to the sauce. I also enjoy adding snap peas or edamame for additional texture and protein.

storage/reheating

I store the prepared bowls in airtight containers in the refrigerator for up to 4 days.

To reheat, I microwave each bowl for 1–2 minutes until heated through, stirring halfway if needed. If the sauce thickens too much, I add a small splash of water before reheating.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often use boneless, skinless thighs for extra juiciness and flavor.

Can I freeze these meal prep bowls?

I prefer freezing the orange chicken separately from the vegetables and rice. I thaw overnight in the refrigerator before reheating.

How do I make the sauce thicker?

If I want a thicker sauce, I add a little more cornstarch slurry and simmer until it reaches my desired consistency.

Is this recipe very sweet?

The sauce is balanced between sweet and tangy. I adjust the honey to suit my taste.

Can I bake the chicken instead of pan-frying?

Yes, I can bake the coated chicken at 400°F for about 18–20 minutes, then toss it with the prepared sauce.

Conclusion

I love how these Orange Chicken Meal Prep Bowls bring bold, fresh flavor into a convenient and balanced meal. They’re easy to prepare, simple to customize, and perfect for keeping my week organized and delicious.