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Sesame Orange Chicken Bowls

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These Sesame Orange Chicken Bowls feature juicy chicken tossed in a zesty, sweet-tangy orange sesame sauce with crisp veggies, all served over rice or quinoa. This easy, one-pan dinner is healthier than takeout and perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 2 tablespoons soy sauce (low-sodium recommended)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon cornstarch
  • 1/2 teaspoon fresh cracked black pepper
  • 1/2 cup freshly squeezed orange juice (about 2 large oranges)
  • 1 tablespoon orange zest
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar (or apple cider vinegar)
  • 3 tablespoons honey (or pure maple syrup for vegan)
  • 1 tablespoon cornstarch
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 2 teaspoons toasted sesame oil
  • 2 cups cooked jasmine rice or quinoa (or cauliflower rice for low-carb)
  • 1 cup sugar snap peas or snow peas, sliced
  • 1 red bell pepper, thinly sliced
  • 1/2 cup shredded carrots
  • 2 green onions, sliced (for garnish)
  • 2 tablespoons toasted sesame seeds
  • Optional: Fresh cilantro or chopped peanuts for garnish

Instructions

  1. In a medium bowl, combine 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon cornstarch, and 1/2 teaspoon pepper. Toss in the chicken pieces and marinate for 10 minutes.
  2. In a separate bowl, whisk together 1/2 cup orange juice, 1 tablespoon orange zest, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 3 tablespoons honey, 1 tablespoon cornstarch, minced garlic, grated ginger, red pepper flakes (if using), and 2 teaspoons sesame oil. Set aside.
  3. Heat a large skillet or wok over medium-high heat. Add a drizzle of oil. Once hot, add the marinated chicken in a single layer. Sear undisturbed for 2-3 minutes, then flip and cook another 3-4 minutes until golden brown and cooked through (internal temp: 165°F). Remove chicken to a plate.
  4. In the same pan, add a bit more oil if needed. Add snap peas, bell pepper, and carrots. Stir-fry for 2-3 minutes until crisp-tender.
  5. Stir the prepared orange sesame sauce and pour it into the pan with the veggies. Bring to a gentle simmer, stirring constantly as the sauce thickens and turns glossy, about 2 minutes.
  6. Return the cooked chicken to the skillet. Toss everything gently to coat the chicken and veggies in sauce. Heat through for 2 minutes. Taste and adjust seasoning as needed.
  7. To serve, spoon cooked rice or quinoa into bowls. Top with the sesame orange chicken mixture. Garnish with sliced green onions, toasted sesame seeds, and any extra garnishes you like.

Notes

For gluten-free, use tamari or coconut aminos instead of soy sauce and ensure cornstarch is certified gluten-free. For vegetarian/vegan, substitute chicken with crispy tofu or chickpeas and use maple syrup instead of honey. If sauce thickens too much, thin with water or orange juice. Prep veggies while chicken marinates to save time. For extra crispy chicken, toss in a bit more cornstarch before cooking.

Nutrition

Keywords: sesame orange chicken, chicken bowls, one pan dinner, healthy takeout, meal prep, Asian chicken, easy chicken recipe, orange sauce, stir fry, weeknight dinner

Find it online: https://hungermind.com/sesame-orange-chicken-bowls-recipe-easy-one-pan-dinner-idea/