Description
These sweet and tangy Asian-American fusion rice bowls feature succulent chicken bathed in a glossy homemade orange-sesame sauce, served over fluffy jasmine rice. A satisfying and healthier alternative to takeout.
Ingredients
1.5 pounds chicken breast, trimmed of sinew
½ cup freshly squeezed orange juice
3 cloves minced garlic
1 teaspoon sesame oil, plus 1 teaspoon for garnish
2 tablespoons light soy sauce (use tamari for gluten-free)
1 tablespoon brown sugar (adjust to taste)
1 teaspoon sriracha (optional)
1.5 cups jasmine rice, rinsed to remove excess starch
Instructions
Cut Chicken: Slice chicken breasts diagonally into ¼-inch thick cutlets
Make Marinade: Combine soy sauce, garlic, 1 tablespoon orange juice, and 1 teaspoon sesame oil in a bowl
Marinate: Place chicken in a ziplock bag with marinade; refrigerate for 15-20 minutes
Prep Sauce: Whisk remaining orange juice, soy sauce, brown sugar, and sriracha in a bowl
Cook Rice: Boil 2 cups water in a pot, add rice, reduce to a simmer, cover, and cook for 15 minutes
Sear Chicken: Heat a wok or large skillet over medium-high heat, add chicken, and cook for 4-5 minutes per side
Simplify Sauce: Combine sauce ingredients in the same pan, simmer for 10 minutes until thickened
Final Touch: Toss chicken in the sauce, then divide between rice bowls
Garnish: Drizzle each bowl with ½ teaspoon sesame oil before serving
Notes
Use fresh oranges for the best flavor.
For a spicier version, add a pinch of cayenne or finely chopped chili flakes to the sauce.
Leftovers can be cooled, then stored in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Stir-frying and Simmering
- Cuisine: Asian-American fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg