Description
These Tropical Orange Ginger Chicken Bowls bring sunshine to your weekly meal prep. Tender chicken is coated in a vibrant orange-ginger glaze with hints of garlic and soy, then paired with fluffy rice and crisp vegetables for a refreshing yet satisfying balance. It’s light, energizing, and packed with protein—perfect for busy days when you want something wholesome that still feels exciting.
Ingredients
For the Chicken
1 ½ lbs boneless skinless chicken breast, diced
1 tbsp olive oil
Salt and black pepper to taste
For the Orange Ginger Sauce
½ cup fresh orange juice
Zest of 1 orange
2 tbsp low-sodium soy sauce
1 ½ tbsp honey
1 tbsp rice vinegar
1 tsp fresh ginger, grated
2 cloves garlic, minced
1 tsp cornstarch + 1 tbsp water (slurry)
For the Bowls
2 cups jasmine rice (uncooked)
1 cup steamed broccoli
1 red bell pepper, sliced
1 cup shredded carrots
½ cup pineapple chunks
Green onions and sesame seeds for garnish (optional)
Instructions
Cook jasmine rice according to package instructions. Fluff and set aside.
Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook 6–8 minutes until golden and fully cooked. Remove and set aside.
In the same pan, sauté garlic and ginger for 30 seconds. Add orange juice, zest, soy sauce, honey, and rice vinegar. Simmer for 3–4 minutes. Stir in cornstarch slurry and cook until the sauce thickens and becomes glossy.
Return chicken to the pan and toss until evenly coated.
Assemble bowls by dividing rice into four containers. Top with glazed chicken, vegetables, pineapple, and garnish as desired.
- Prep Time: 15 mins
- Category: Dinner
Nutrition
- Calories: 500
- Carbohydrates: 58g
- Protein: 38g