Ingredients
- 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
Instructions
- Toss chicken pieces with cornstarch, salt, and black pepper until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6–8 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, combine orange juice, soy sauce, honey, rice vinegar, garlic, and ginger. Bring to a simmer.
- Stir in cornstarch slurry and cook for 2–3 minutes until the sauce thickens.
- Return chicken to the skillet and toss until fully coated in the sauce.
- Divide cooked rice among meal prep containers.
- Top each with orange chicken, steamed broccoli, shredded carrots, and sliced bell pepper.
- Garnish with green onions and sesame seeds if desired.
Notes
- Use chicken thighs for extra juiciness.
- Add red pepper flakes or sriracha for more heat.
- Swap rice for quinoa or cauliflower rice for variety.
- Add snap peas or edamame for extra texture and protein.
- Add a splash of water before reheating if sauce thickens too much.
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 18 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 95 mg