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30-Minute Crispy Orange Chicken Rice Bowls with basic ingredients, Hearty and flavorful with marinated chicken coated in Crispy Panko atop sweet pineapple and soy sauce infused brown rice.
One of the questions I get asked the most … “Where can I get ________ ?”
People are often shocked at my response.. Kroger. There was a time when creating whole-food meals required a trip to a fancy “healthy” grocery store, but in the last year or 2 I have been really pleased with the selection of organic and/or healthy foods that I have been able to purchase at my regular neighborhood grocer.
It’s been well established that if there’s a short-cut (aka.. something you don’t have to make from scratch or chop), I’ll ALWAYS let you know. Simple, convenient, regular ingredient recipes are kinda my jam. These Crispy Orange Rice bowls are no exception. With only 10 ingredients (all of which were purchased at Kroger), a couple of handy short cuts (I’m looking at you Dole® Pineapple, Minute® Rice and Kikkoman® Soy Sauce) and very very little chopping, well.. this recipe is the stuff that your quick weeknight meal dreams are made of.
So the basic premise… orange juice and soy sauced marinated chicken gets rolled around in an egg bath and covered with Panko breadcrumbs, baked, and then piled onto a pilaf of sweet, warm pineapple-y soy infused whole grain brown rice. It’s really quite yummy!
Check it out. Marinate, roll and bake. That’s it.
Throwing the rice together is amazingly simple as well! Follow package directions to whip up some Minute® Brown Rice, mix it with a little Kikkoman® Reduced Sodium Soy Sauce and stir in some Dole® Pineapple and a splash of rice vinegar and sesame oil and you’re good to go.
Pile the rice into a bowl, top with LOTS of crispy orange chicken, a sprinkle of green onion annnnnd… Dinner’s DONE.
Time Saving Tips and Trick
Prep: This recipe requires a little prep since the chicken will need to marinate for a minimum of 2 hours. You could also prepare rice (it can be stored in the refrigerator for up to 2 days) and pre-mix the ingredients that you will be using for the rice (minus the pineapple).
Make Ahead: This chicken holds up pretty well in the refrigerator without getting soggy. I actually like to double the recipe, serve half for dinner and save the other 4 Crispy Orange Chicken Bowls for pre-portioned lunches for the week.
Freezer: Sort of. The crispy orange chicken is completely freezable. Simply follow recipe directions. Once chicken is finished baking, lay it out on a sheet pan and pop it into the freezer for 3-4 hours or until it’s frozen through. Remove frozen chicken from the freezer and store it in an airtight Ziplock bag. To thaw, just pop it into the oven for 375 until it’s warmed through.
Crispy Orange Chicken Rice Bowls
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 4 large crispy orange chicken bowls
- 1/3 cup orange juice
- 1/3 cup + 2 TBS Kikkoman’s Reduce Sodium Soy Sauce
- 1.5 lbs. chicken tenders, seasoned with salt and pepper
- 1 cup whole wheat flour
- 3 eggs, beaten
- Kikkoman’s whole wheat panko bread crumbs
- 3 cups brown rice, prepared
- 1 Can Dole Pineapple chunks, drained
- 1 tsp Kikkoman’s rice vinegar
- 1 tsp sesame oil
- OPTINAL GARNISHES: extra soy sauce, sesame seeds and chopped green onion
- In a large Ziplock bag, combine 1/3 cup orange juice, 1/3 cup soy sauce and seasoned chicken. Remove air and seal bag. Allow chicken not marinate in the refrigerator for a minimum of 2 hours. Overnight is best.
- Heat oven to 375 degrees. Line a baking sheet with parchment paper and place a baking rack on top of the baking sheet.
- To a second Ziplock bag, add whole-wheat flour. Remove chicken from marinade and drop it into the flour filled bag. Seal and shake until chicken is completely coated.
- Remove chicken from flour (shaking off excess). Dredge chicken in egg and then roll in Panko crumbs.
- Place chicken on baking rack. Cook for 12-15 minutes or until center of chicken is no longer pink and the crust is golden brown.
- While chicken is baking, add prepared rice to a large skillet over medium-high heat with pineapple, 2 TBS soy sauce, rice vinegar and sesame oil. Stir until all ingredients are combined and warmed through.
- To serve, create a base with the pineapple rice and top with crispy orange chicken. Garnish with sesame seeds and green onions (optional_
- I used Kikkoman® Traditionally Brewed Low-Sodium Soy Sauce for this recipe. Traditionally flavored soy sauce adds a ton of flavor and give the dish an “umami”taste. I like low sodium because, well… I’m always trying to cut the sodium of my recipes.
- I like to use Minute® Whole Grain Brown Rice. It has the same nutritional value as regular long cooking brown rice but it’s ready in just 10 minutes (regular brown rice takes about 40 minutes)! I prefer brown rice to white since it is a complex carbohydrate and adds a nutty flavor to the recipe.
- Canned pineapple provides a sweet, tangy flavor to this dish. I love stirring it into rice. Make sure to look for a variety that is in 100% juice. I used Dole® Pineapple Chunks (100% Pineapple Juice).
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