Sticky Sesame Orange Chicken Bowls
These Sticky Sesame Orange Chicken Bowls deliver a perfect sweet-savory balance in under 30 minutes! Juicy chicken tossed in a sticky, citrusy sauce with sesame and ginger.
Servings: 4 servings
Ingredients
- 1 pound chicken breasts cut into bite-sized pieces
- 2 tablespoons soy sauce low-sodium recommended
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 orange juiced and zested
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons sesame seeds toasted
- 3 green onions chopped
- cooked rice or quinoa for serving
- salt and pepper to taste
- vegetable oil for cooking
Instructions
- Begin by cutting 1 pound of chicken breasts into bite-sized pieces. Mince 2 cloves of garlic and grate about 1 teaspoon of fresh ginger. Zest and juice one orange, setting both aside separately. Chop 3 green onions for garnish.
- In a bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon sesame oil, the freshly squeezed orange juice, orange zest, minced garlic, and grated ginger to make the orange sesame sauce.
- Season the chicken pieces lightly with salt and pepper. In a small bowl, combine 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Toss the chicken pieces in this mixture until lightly coated.
- Heat 1-2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for about 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Lower the heat to medium and pour the prepared orange sesame sauce into the same skillet. Let it simmer for 2-3 minutes until it starts to thicken. Return the chicken to the skillet and toss well to coat every piece in the sticky sauce.
- Remove from heat and sprinkle 2 tablespoons of toasted sesame seeds and the chopped green onions over the chicken. Serve immediately over a bed of warm cooked rice or quinoa.
Equipment
- Large non-stick skillet or wok
- Mixing bowls
- Measuring spoons and cups
- Microplane or grater
- Whisk
- Knife and cutting board
- Rice cooker or pot
Notes
- Use chicken thighs instead of breasts for juicier, more tender meat.
- Swap rice with quinoa for a protein-packed, nutty alternative.
- Use gluten-free tamari instead of soy sauce for a gluten-free option.
- Replace honey with maple syrup or agave nectar for a different sweetness.
- Store chicken and sauce separately from rice/quinoa for best meal prep results.
