Orange Chicken And Rice Bowl Recipes

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KICKIN' ORANGE CHICKEN AND BROCCOLI RICE BOWLS



Kickin' Orange Chicken and Broccoli Rice Bowls image

Using gluten-free tamari will make this orange marinade gluten-free and paleo friendly. But, you can always use regular soy sauce or Braggs liquid aminos for the same salty flavor if gluten isn't a concern. And grilling orange slices adds an extra sweetness and caramelization to the finished dish.

Provided by Heidi

Time 50m

Number Of Ingredients 22

For the Orange Marinade
1/2 cup peeled mandarin orange slices (, plus more for garnishing or topping)
2 tablespoons chili garlic sauce or Sriracha
1 tablespoon lime juice
3 tablespoons orange marmalade
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic (, pressed or minced)
1/3 chopped red onion or shallot (, plus more for garnishing)
3 tablespoons rice wine vinegar
1/4 cup avocado oil or olive oil
3 tablespoons tamari or soy sauce
1 pound boneless (, skinless chicken breasts)
For the Broccoli Rice
1 pound broccoli florets (, blended or blitzed fine in the food processor)
1-3 tablespoons sesame oil to taste
2 tablespoons toasted sesame seeds
Toppings
Fresh or grilled mandarin orange slices
Crushed red chili flakes
Fresh basil or cilantro
Tamari or soy sauce

Steps:

  • To make the marinade, blend the orange slices, chili sauce, lime juice, orange marmalade, salt, pepper, garlic, onion, and rice wine vinegar in a blender or food processor until mixed well. Add the olive oil and tamari or soy sauce and blend again until creamy.
  • Place the chicken breasts in a large bowl or gallon freezer bag and pour over the marinade jsut to cover, reserving 1/2 cup or more for using as a dressing for the bowls. Refrigerate the chicken for 20 minutes or overnight.
  • Preheat the oven to 425°F or the grill to high heat. If baking, bake the chicken for 20-25 minutes and set the oven to broil for the last minute or two of baking.
  • If grilling, place the chicken breasts on the hot grill. Cover and cook for 10 minutes then flip the chicken and cook for 5 minutes. Turn off one side of the grill and move the chicken to the other side and cook for 10 more minutes or until the breasts have an internal temperature of 165 degrees. The length of cooking time will depend on the thickness of the breasts. Remove from the grill and allow to rest for 5 minutes before slicing.
  • To make the broccoli rice, steam the blitzed broccoli in a microwave-safe bowl with sesame oil for 45 seconds. Toss and taste before adding more sesame oil to taste. Top with the sesame seeds and season with salt and pepper to taste.
  • To serve, divide the broccoli rice among the bowls, then add the chicken, fresh or grilled orange slices and garnish with lime, red chili flakes, and fresh cilantro or basil. Drizzle with the reserved sauce and eat up.

CITRUS CHICKEN RICE BOWLS



Citrus Chicken Rice Bowls image

Provided by Molly Yeh

Time 2h25m

Yield 2 servings

Number Of Ingredients 24

2 tablespoons soy sauce
1 tablespoon sesame oil
1 lime, juiced
1 orange, juiced
1 clove garlic, minced
4 boneless, skinless chicken thighs
Olive oil, for oiling grill grates
Steamed Brown Rice, recipe follows
Daikon and Carrot Pickles, recipe follows
1 jalapeno, seeded and sliced
1/2 English cucumber, sliced thinly on a bias
Hoisin sauce, to taste
1/4 cup fresh cilantro leaves
Sriracha Aioli, recipe follows
1 lime, cut into wedges
1 cup brown rice
Kosher salt
1 cup julienned carrots
1 cup julienned daikon
1/2 cup white vinegar
1/4 cup sugar
1 tablespoon kosher salt
1 cup mayonnaise
1 tablespoon sriracha, or to taste

Steps:

  • For the chicken: Mix together soy sauce, sesame oil, lime juice, orange juice and garlic in a small bowl. Place chicken in a large zip-top bag and carefully pour soy mixture on top. Close the bag and massage to coat chicken in marinade. Place in refrigerator to marinate at least 30 minutes, or up to a few hours.
  • Preheat a grill pan or outdoor grill for cooking over medium-high heat. Grease grill with olive oil. Grill chicken on both sides until char marks appear and internal temperature reaches 165 degrees F, about 10 minutes total. Allow chicken to rest for a few minutes, then slice.
  • To serve: Scoop a large spoonful of Steamed Brown Rice into bowls. Top with sliced chicken. Drain a spoonful of the Pickles and place on top. Garnish bowl with jalapeno slices, cucumber, hoisin, cilantro and Sriracha Aioli. Serve with wedges of lime. Enjoy!
  • Add rice, 2 cups water and a big pinch of salt to a small saucepot. Bring rice to a boil, then reduce to a simmer and cover. Let steam with the lid on until rice is tender, 25 to 30 minutes. Remove lid and fluff rice with a fork.
  • Combine carrots, daikon, vinegar, sugar, salt and 1 cup water in a large bowl. Cover and refrigerate at least 30 minutes before using.
  • Mix mayonnaise and sriracha together in a small bowl.

BAKED ORANGE CHICKEN AND BROWN RICE



Baked Orange Chicken and Brown Rice image

This high-protein, whole-grain dish is easy to throw together. We love using chicken thighs, because they're budget friendly and stay moist while baking with the rice.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h5m

Yield Serves 4

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 3/4 cups low-sodium chicken broth
1 cup brown basmati rice
Zest and juice of 2 navel oranges
Kosher salt
Four 6-ounce boneless, skinless chicken thighs
Freshly ground black pepper
2 tablespoons chopped fresh mint
2 tablespoons toasted pine nuts

Steps:

  • Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes.
  • Add the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine.
  • Toss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill.
  • Bake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.
  • Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve.

ORANGE CHICKEN AND RICE BOWL



Orange Chicken and Rice Bowl image

Make and share this Orange Chicken and Rice Bowl recipe from Food.com.

Provided by iewe7726

Categories     Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 7

1 lb boneless skinless chicken breast, cut into strips
1/4 cup asian toasted sesame dressing (Kraft makes this)
1/4 cup orange juice
3 cups frozen stir fry vegetables
1/2 teaspoon crushed red pepper flakes (optional)
3 cups cooked rice
1/4 cup peanuts, chopped (, cashews would work well also) (optional)

Steps:

  • Heat large skillet on medium-high heat. Add chicken and stir-fry 5 to 7 minute or until cooked through.
  • Stir in dressing and juice. Bring to boil.
  • Add vegetables (and red pepper if using); cook 5 to 7 minute or until heated through, stirring occasionally.
  • Serve over rice. Top with nuts (or chow mein noodles) for crunch.

Nutrition Facts : Calories 762, Fat 17.3, SaturatedFat 2.8, Cholesterol 131.7, Sodium 454.1, Carbohydrate 85.6, Fiber 1.2, Sugar 5.2, Protein 60.2

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