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Homemade Sticky Orange Chicken Bowls photo

Sticky Orange Chicken Bowls

This Sticky Orange Chicken Bowls recipe is bursting with vibrant sweet and tangy flavors and comes together in under 30 minutes!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless chicken thighs cut into bite-sized pieces
  • 2 tablespoons olive oil for sautéing
  • 1/2 cup orange juice fresh or store-bought
  • 1/4 cup honey natural sweetness
  • 2 tablespoons soy sauce for that umami punch
  • 1 tablespoon grated fresh ginger adds zing
  • 2 cloves garlic minced, for aromatic depth
  • 1 teaspoon cornstarch mixed with 1 tablespoon water to thicken the sauce
  • 1 cup cooked rice jasmine or basmati work beautifully
  • 1/2 cup chopped green onions for freshness and color
  • 1/4 cup sesame seeds toasted for crunch and nuttiness
  • salt and pepper to taste

Equipment

  • Large skillet or frying pan
  • Small bowl
  • Measuring cups and spoons
  • Knife and cutting board
  • Rice cooker or pot
  • Spatula or wooden spoon
  • Serving bowls

Method
 

Step 1: Prep Your Ingredients
  1. Begin by cutting 1 lb of boneless chicken thighs into bite-sized pieces. Mince the garlic cloves and grate the fresh ginger. Chop the green onions and set aside. Also, prepare your cornstarch slurry by mixing 1 teaspoon cornstarch with 1 tablespoon of water in a small bowl.
Step 2: Cook the Chicken
  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning lightly with salt and pepper. Sauté the chicken until it’s golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
Step 3: Make the Orange Sauce
  1. In the same skillet, lower the heat to medium and add minced garlic and grated ginger. Cook for about 1 minute until fragrant, being careful not to burn them. Pour in 1/2 cup orange juice, 1/4 cup honey, and 2 tablespoons soy sauce. Stir to combine and bring to a gentle simmer.
Step 4: Thicken the Sauce
  1. Give your cornstarch slurry a quick stir and slowly pour it into the simmering sauce while stirring constantly. This will thicken the sauce into a sticky glaze. Continue to cook for 1-2 minutes until glossy and thickened.
Step 5: Combine Chicken and Sauce
  1. Return the cooked chicken to the skillet and toss it gently in the sticky orange sauce until every piece is well coated and heated through.
Step 6: Assemble Your Bowls
  1. Divide 1 cup cooked rice between your serving bowls. Spoon the sticky orange chicken generously on top. Sprinkle each bowl with chopped green onions and toasted sesame seeds for that final burst of flavor and texture.

Notes

  • Use boneless chicken thighs for juicy, tender meat and better flavor.
  • Prepare the cornstarch slurry before cooking to easily thicken the sauce at the end.
  • Store leftovers separately for rice and chicken with sauce to maintain texture when reheating.