Orange Chicken Rice Bowls

Name: Orange Chicken Rice Bowls
Yield: 6 servings
Cuisine: American
Ingredients: 1200 g Boneless Skinless Chicken Thighs, cubed; 2.4 Tsp Black Pepper; 36 g Minced Garlic; 36 g Ginger Paste; 2.4 Tsp Red Pepper Flakes; 36 g Honey; 36 g Sriracha; 120 g Freshly Squeezed Orange Juice; 1.8 Tbsp Orange Zest; 36 g Dark Soy Sauce; 18 g Reduced Fat Butter; 30 g Sesame Seeds; 24 g Minced Garlic; 300 g Uncooked White Rice/Cooked White Rice (leftover or day old cooked is best); 60 g Green Onion (green part); Garnish Sesame Seeds; 360 g Green Cabbage, thinly sliced; 480 g Cucumber, thinly sliced; 240 g Red Onion, thinly sliced; 240 g Carrots, grated; 180 g Green Onion, finely chopped; 30 g Rice Vinegar; 1.2 Tsp Red Pepper Flakes; 24 g Honey

Serves 6

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Orange Chicken Rice Bowls

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Serves 6

Directions

1Cube boneless chicken thighs and marinate with black pepper, garlic, ginger, chilli flakes, honey, sriracha, fresh orange juice, orange zest, and dark soy sauce. Let it marinate for at least 30 minutes for maximum flavour.
2Bake or air fry the chicken at 200C / 400F for 19-22 minutes until golden and slightly charred, then let it rest in all those juices.
3While the chicken cooks, toast sesame seeds in a pan with a little butter until golden.
4Add garlic to the pan and cook until fragrant.
5Stir in cooked rice and mix until fluffy.
6Make the crunchy vinegar based slaw for balance and texture.
7Once chicken is cooked, serve and ENJOY!

Ingredients

1200 g Boneless Skinless Chicken Thighs, cubed
2.4 Tsp Black Pepper
36 g Minced Garlic
36 g Ginger Paste
2.4 Tsp Red Pepper Flakes
36 g Honey
36 g Sriracha
120 g Freshly Squeezed Orange Juice
1.8 Tbsp Orange Zest
36 g Dark Soy Sauce
18 g Reduced Fat Butter
30 g Sesame Seeds
24 g Minced Garlic
300 g Uncooked White Rice/Cooked White Rice (leftover or day old cooked is best)
60 g Green Onion (green part)
Garnish Sesame Seeds
360 g Green Cabbage, thinly sliced
480 g Cucumber, thinly sliced
240 g Red Onion, thinly sliced
240 g Carrots, grated
180 g Green Onion, finely chopped
30 g Rice Vinegar
1.2 Tsp Red Pepper Flakes
24 g Honey

Equipment

air fryerpan

Orange Chicken Rice Bowls

Serves 6

facebook.com

Orange Chicken Rice Bowls

facebook.com

Serves 6

Directions

1Cube boneless chicken thighs and marinate with black pepper, garlic, ginger, chilli flakes, honey, sriracha, fresh orange juice, orange zest, and dark soy sauce. Let it marinate for at least 30 minutes for maximum flavour.
2Bake or air fry the chicken at 200C / 400F for 19-22 minutes until golden and slightly charred, then let it rest in all those juices.
3While the chicken cooks, toast sesame seeds in a pan with a little butter until golden.
4Add garlic to the pan and cook until fragrant.
5Stir in cooked rice and mix until fluffy.
6Make the crunchy vinegar based slaw for balance and texture.
7Once chicken is cooked, serve and ENJOY!

Ingredients

1200 g Boneless Skinless Chicken Thighs, cubed
2.4 Tsp Black Pepper
36 g Minced Garlic
36 g Ginger Paste
2.4 Tsp Red Pepper Flakes
36 g Honey
36 g Sriracha
120 g Freshly Squeezed Orange Juice
1.8 Tbsp Orange Zest
36 g Dark Soy Sauce
18 g Reduced Fat Butter
30 g Sesame Seeds
24 g Minced Garlic
300 g Uncooked White Rice/Cooked White Rice (leftover or day old cooked is best)
60 g Green Onion (green part)
Garnish Sesame Seeds
360 g Green Cabbage, thinly sliced
480 g Cucumber, thinly sliced
240 g Red Onion, thinly sliced
240 g Carrots, grated
180 g Green Onion, finely chopped
30 g Rice Vinegar
1.2 Tsp Red Pepper Flakes
24 g Honey