Print

Crispy Orange Chicken and Vegetable Bowl

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy Orange Chicken and Vegetable Bowl features crunchy fried chicken coated in a sweet and tangy orange sauce served over rice with colorful vegetables. This vibrant dish balances citrusy sweetness, savory flavor, and crisp texture in a satisfying homemade meal.

Ingredients

  • Chicken breast, cut into bite-sized pieces
  • All-purpose flour
  • Cornstarch
  • Eggs
  • Salt
  • Black pepper
  • Garlic powder
  • Vegetable oil for frying
  • Orange juice
  • Orange zest
  • Soy sauce
  • Rice vinegar
  • Brown sugar
  • Garlic, minced
  • Ginger, grated
  • Cornstarch mixed with water (slurry)
  • Jasmine rice, cooked
  • Broccoli florets
  • Carrots, sliced
  • Red bell pepper, sliced
  • Snap peas
  • Green onions, sliced
  • Sesame seeds

Instructions

  1. Cook the jasmine rice according to package instructions and set aside.
  2. Season the chicken pieces with salt, black pepper, and garlic powder.
  3. Place flour and cornstarch in one bowl and beaten eggs in another.
  4. Coat the chicken pieces in the flour mixture, dip them into the eggs, and coat again lightly with the flour mixture.
  5. Heat vegetable oil in a deep skillet over medium-high heat.
  6. Fry the chicken in batches for about 4–5 minutes until golden brown and crispy, then transfer to a paper towel-lined plate.
  7. In a saucepan, combine orange juice, orange zest, soy sauce, rice vinegar, brown sugar, minced garlic, and grated ginger.
  8. Bring the mixture to a gentle simmer over medium heat.
  9. Stir in the cornstarch slurry and cook until the sauce thickens.
  10. Add the crispy chicken to the sauce and toss until evenly coated.
  11. Lightly sauté broccoli, carrots, bell pepper, and snap peas until tender-crisp.
  12. Assemble bowls with cooked rice, sautéed vegetables, and orange chicken.
  13. Garnish with sliced green onions and sesame seeds before serving.

Notes

  • Bake the chicken at 425°F (220°C) for about 18–20 minutes for a lighter option.
  • Air fry the chicken at 400°F (200°C) for about 12–15 minutes until crispy.
  • Substitute jasmine rice with brown rice, quinoa, or cauliflower rice.
  • Add vegetables such as mushrooms, zucchini, baby corn, or edamame for variety.
  • Add red pepper flakes or chili sauce for extra heat.
  • Store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of water or orange juice if needed.

Nutrition

Find it online: https://thefamilycooking.com/crispy-orange-chicken-and-vegetable-bowl/