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Sticky Orange Chicken Bowl with Rice and Veggies

A close-up of a Sticky Orange Chicken Bowl with Rice, featuring glossy orange chicken pieces over white rice with steamed broccoli and carrots.
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Follow this recipe to make crispy chicken coated in a thick, sweet, and tangy orange glaze, served over steamed rice with fresh vegetables.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • Vegetable oil, for frying (about 2 cups)
  • 2 cups uncooked long-grain white rice
  • 2 cups water (for rice)
  • 1 tablespoon sesame oil
  • 2 cups broccoli florets
  • 1 cup sliced carrots
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 cup fresh orange juice
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce (low sodium preferred)
  • 1/2 cup granulated sugar
  • 1 tablespoon orange zest
  • 2 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)
  • Sesame seeds, for garnish
  • Sliced green onions, for garnish

Instructions

  1. Prepare the rice: Rinse the rice until the water runs clear. Combine rice and 2 cups of water in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
  2. Prepare the chicken coating: In a shallow dish, mix the flour, 1/2 cup cornstarch, salt, and pepper. In another dish, place the beaten eggs. Dip each piece of chicken first in the egg, then dredge thoroughly in the flour mixture, shaking off excess.
  3. Cook the chicken: Heat about 1.5 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry the chicken in batches until golden brown and cooked through, about 4-6 minutes per batch. Remove chicken with a slotted spoon and place on a wire rack set over paper towels to drain excess oil.
  4. Make the orange sauce: In a small saucepan, combine the orange juice, rice vinegar, soy sauce, sugar, orange zest, garlic, and ginger. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  5. Thicken the sauce: Whisk the cornstarch slurry into the simmering sauce. Continue stirring until the sauce thickens significantly and becomes glossy, about 1 minute. Remove from heat immediately.
  6. Glaze the chicken: Place the cooked chicken pieces in a large bowl. Pour the hot orange sauce over the chicken and toss gently until every piece is evenly coated and sticky.
  7. Sauté vegetables: Heat the sesame oil in a large skillet or wok over medium-high heat. Add the broccoli and carrots. Stir-fry for 3-5 minutes until tender-crisp. Add a splash of water if needed to steam slightly.
  8. Assemble the bowls: Divide the cooked rice among serving bowls. Top the rice with the glazed sticky orange chicken and the sautéed vegetables. Garnish with sesame seeds and sliced green onions before serving.

Notes

  • For extra crispy chicken, double-fry the pieces: Fry once until light golden, drain for 5 minutes, then fry again at a higher heat (375°F) until deep golden brown.
  • If you prefer baking or air-frying the chicken instead of deep-frying, toss the coated chicken with a light spray of oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until cooked through and lightly browned.
  • Adjust the sugar in the sauce to match your preferred sweetness level.

Nutrition

Find it online: https://hungryhearld.com/sticky-orange-chicken-bowl-with-rice-and-veggies/