Healthy Orange Chicken and Rice
This orange chicken with veggies and jasmine rice is a quick and flavorful stovetop dinner featuring tender chicken, crisp vegetables, and a sticky citrus-ginger sauce served over seasoned jasmine rice. A healthier, homemade twist on a takeout favorite.
- Total Time35 minutes
- Yield4 servings 1x
Ingredients
For the Chicken and Vegetables:
- chicken breast (1¼ lb | 570g), cut into 1" cubes
- salt and pepper, to taste
- cornstarch (2½ Tbsp | 20g)
- olive oil (2 Tbsp | 30ml), divided
- bell pepper (1 | 120g), thinly sliced
- broccoli florets (4 cups | 280g), chopped
- edamame or snap peas (1 cup | 150g)
- green onions (4 | 60g), thinly sliced
For the Orange Sauce:
- garlic cloves (3 | 9g), minced
- ginger (1 tsp | 5g), minced
- soy sauce (¼ cup | 60ml)
- rice vinegar (1/4 cup | 60ml)
- honey (¼ cup | 85g)
- sesame oil (1 tsp | 5ml)
- orange juice (2 Tbsp | 30ml)
- red pepper flakes (pinch)
For the Seasoned Rice:
- jasmine rice, prepared (3 cups | 525g) — frozen microwaveable rice works great too
- soy sauce (1 Tbsp | 15ml)
- sesame oil (1 tsp | 5ml)
- green onion (1 | 15g), finely chopped
- orange zest (zest of ½ orange | ~1 tsp)
To Finish:
- toasted sesame seeds (for garnish)
- fresh orange wedges (for serving)
Instructions
- Season chicken breast (1¼ lb) with salt and pepper (to taste). Toss with cornstarch (2½ Tbsp) in a medium bowl until evenly coated.
- Heat olive oil (1 Tbsp) in a large skillet or wok over medium-high heat. Add the coated chicken and sauté for 4–5 minutes until lightly browned.
- Add bell pepper (1), broccoli florets (4 cups),shelled edamame or snap peas (1 cup), and green onions (4). Add remaining olive oil (1 Tbsp) if needed. Cook 5–7 minutes until chicken is cooked through and vegetables are crisp-tender.
- In a small bowl, whisk together garlic (3 cloves), ginger (1 tsp), soy sauce (¼ cup), rice vinegar (¼ cup), honey (¼ cup), sesame oil (1 tsp), orange juice (2 Tbsp), and red pepper flakes (pinch). Taste and adjust sweetness or heat if needed.
- Pour the sauce over the chicken and vegetables. Stir to coat and let simmer 3–5 minutes until thickened.
- Stir together jasmine rice (3 cups), soy sauce (1 Tbsp), sesame oil (1 tsp), green onion (1), and orange zest (1 tsp) until evenly seasoned.
- Serve chicken and vegetables over seasoned rice. Garnish with toasted sesame seeds and a squeeze of juice from fresh orange wedges.
Notes
Gluten-Free: Use tamari or coconut aminos in place of soy sauce.
Dairy-Free and Nut-Free: Already is!
Vegetarian: Substitute the chicken with extra-firm tofu or a plant-based chicken alternative. Use the same cornstarch coating and searing method.
Vegan: Follow the vegetarian variation and replace honey with maple syrup or agave nectar.
Higher Protein: Add a side of edamame or scrambled eggs to the rice.
Make-Ahead: Chop vegetables and prep the sauce up to 2 days ahead. Store each component in an airtight container in the fridge until ready to cook.
Low-Carb: Serve over cauliflower rice instead of jasmine rice and reduce the honey slightly for a lower-sugar sauce.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 Bowl
- Calories:
- Sugar:
- Sodium:
- Fat:
- Saturated Fat:
- Trans Fat:
- Carbohydrates:
- Fiber:
- Protein:
- Cholesterol:
