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Orange Ground Chicken Rice Bowls


  • Author: Caitlin
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 4 1x

Description

Easy orange chicken using ground chicken, ginger, and fresh orange juice! Paired with broccoli and brown rice this is a delicious and healthy easy weeknight dinner!


Scale

Ingredients

  • 1 cup brown rice + 1.75-2 cups water or broth (cook according to your preference)
  • 1 Tablespoon sesame oil
  • 1 pound ground chicken or turkey
  • 2 Tablespoons freshly grated or minced ginger
  • 4 garlic cloves, minced
  • 1 Tablespoon asian spice sauce (or maybe 1/2 teaspoon red pepper flakes*) try chili-garlic sauce, sambal oelek, or sriracha
  • 1/2 cup freshly squeezed orange juice (I juiced 8 clementines/mikans/tangerines)
  • 3 Tablespoons (organic) soy sauce or tamari
  • optional: 1/2 – 1 teaspoon orange zest
  • 2 small heads fresh broccoli – about 67 cups florets & some stems
  • sesame seeds for garnish

Instructions

  1. Cook brown rice according to your preference, I usually prefer a Japanese rice cooker and short-grain brown rice. You can also toast the rice in a little oil ahead of time for extra flavor!
  2. In a large pan or wok, warm sesame oil over low-medium heat. Add chicken and brown on all sides. (Doesn’t have to be fully cooked yet.)
  3. Add the ginger, garlic, spice sauce, orange juice (and zest), and soy sauce. Stir well and bring to a simmer. Simmer on low heat for 3-5 minutes, or until sauce has reduced and thickened. Stir well and remove from heat.
  4. Meanwhile, fill a pot with 1 inch of water. Add steamer basket and add chopped broccoli florets & stems. Cover and steam for 4 minutes.
  5. Make the bowls by either dividing the brown rice among four bowls and topping with chicken and broccoli, or by mixing it all together in the nonstick pan. Top with sesame seeds and enjoy!

Notes

  • Drizzle with a little more sesame oil or soy sauce as desired.
  • I have made this orange sauce with Lee Kum Kee Chili Garlic Sauce, and their spicy chili sauce, as well as Huy Fong Foods Sriracha, and their Vietnamese Chili Garlic Sauce. You could also use red pepper flakes or Vietnamese spicy chili peppers.
  • One commenter mentioned that the red pepper flakes make it too spicy, so I recommend adding your spicy component in small amounts to avoid this!
  • I highly recommend freshly squeezed orange juice. If they’re not in season, or if the juice comes from a box/jug, it won’t have the same fresh orange flavor.
  • You can steam fresh or frozen broccoli, or even add the broccoli to the same pot as the chicken while it is simmer, cover with a lid and let it steam atop the chicken! You may have to add a little more soy sauce / Tamari and hot sauce to compensate for the water released from the broccoli.
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