Orange Chicken Rice Bowls

Serves 5
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Directions

  1. 1Slice your chicken thighs into cubes.
  2. 2Season chicken with black pepper, garlic & ginger paste, red pepper flakes, honey, sriracha, fresh orange juice & zest, and soy sauce.
  3. 3Mix well to ensure chicken is well seasoned.
  4. 4Add light butter on medium heat to a pan.
  5. 5Add sesame seeds and toast for 5 minutes until golden and crisp.
  6. 6Add minced garlic and cook for 2 minutes until fragrant.
  7. 7Add salt and leftover cooked rice.
  8. 8Mix until fluffy and well combined.
  9. 9Add chopped green onions and sesame seeds, then mix well.
  10. 10Slice cucumber, red onion, carrots, cabbage, and green onion for the salad.
  11. 11Add rice vinegar, red pepper flakes, and a drizzle of honey to the sliced vegetables.
  12. 12Mix the salad ingredients well.
  13. 13Spread the marinated chicken thighs on a sheet pan lined with baking paper.
  14. 14Oven bake or air fry for 19-22 minutes at 200°C / 400°F until golden and juicy.
  15. 15Serve with the rice, cucumber salad, and high protein chicken.

Ingredients

  • 1000 g Boneless Skinless Chicken Thighs
  • 1.5 Tsp Black Pepper
  • 20 g Minced Garlic
  • 20 g Ginger Paste
  • 2 Tsp Red Pepper Flakes
  • 30 g Honey
  • 30 g Sriracha
  • 100 g Freshly Squeezed Orange Juice
  • 1.5 Tsp Orange Zest
  • 25 g Dark Soy Sauce
  • 15 g Reduced Fat Butter
  • 25 g Sesame Seeds
  • 20 g Minced Garlic
  • 250 g Uncooked White Rice/Cooked Rice
  • 50 g Green Onion (green part)
  • Garnish Sesame Seeds
  • 300 g Green Cabbage, thinly sliced
  • 400 g Cucumber, thinly sliced
  • 200 g Red Onion, thinly sliced
  • 200 g Carrots, grated
  • 150 g Green Onion, finely chopped
  • 25 g Rice Vinegar
  • 1 Tsp Red Pepper Flakes
  • 20 g Honey
  • Salt

Equipment

Sheet panAir fryerFrying panBowlTongs

Tips

  • If the color doesn't change, it's not well seasoned.
  • Leftover or day old cooked rice is best for the toasted sesame garlic rice.