Orange Chicken Rice Bowls

20 mins
Serves 5
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Directions

  1. 1Slice chicken thighs into cubes.
  2. 2Slice chicken thighs into cubes.
  3. 3Slice chicken thighs into cubes.
  4. 4Season with black pepper, garlic and ginger paste, red pepper flakes, honey, sriracha, orange juice, zest and soy sauce.
  5. 5Season with black pepper, garlic and ginger paste, red pepper flakes, honey, sriracha, orange juice, zest and soy sauce.
  6. 6Season with black pepper, garlic and ginger paste, red pepper flakes, honey, sriracha, orange juice, zest and soy sauce.
  7. 7Add light butter to a pan on medium heat and toast sesame seeds until slightly golden and crisp.
  8. 8Add light butter to a pan on medium heat and toast sesame seeds until slightly golden and crisp.
  9. 9Add light butter to a pan on medium heat and toast sesame seeds until slightly golden and crisp.
  10. 10Add minced garlic and cook for 2 minutes until fragrant.
  11. 11Add minced garlic and cook for 2 minutes until fragrant.
  12. 12Add minced garlic and cook for 2 minutes until fragrant.
  13. 13Add salt and leftover cooked rice. Mix until fluffy and combined.
  14. 14Add salt and leftover cooked rice. Mix until fluffy and combined.
  15. 15Add salt and leftover cooked rice. Mix until fluffy and combined.
  16. 16Add chopped green onions and sesame seeds. Mix well.
  17. 17Add chopped green onions and sesame seeds. Mix well.
  18. 18Add chopped green onions and sesame seeds. Mix well.
  19. 19Slice all your veggies, then add rice vinegar, red pepper flakes and a drizzle of honey.
  20. 20Slice all your veggies, then add rice vinegar, red pepper flakes and a drizzle of honey.
  21. 21Slice all your veggies, then add rice vinegar, red pepper flakes and a drizzle of honey.
  22. 22Mix well.
  23. 23Mix well.
  24. 24Mix well.
  25. 25Lay down your chicken thighs on a sheet pan and oven bake or air fry for 20 minutes until golden and juicy.
  26. 26Lay down your chicken thighs on a sheet pan and oven bake or air fry for 20 minutes until golden and juicy.
  27. 27Lay down your chicken thighs on a sheet pan and oven bake or air fry for 20 minutes until golden and juicy.
  28. 28Serve with the rice and cucumber salad.
  29. 29Serve with the rice and cucumber salad.
  30. 30Serve with the rice and cucumber salad.

Ingredients

  • 1000 g Boneless Skinless Chicken Thighs
  • 1000 g Boneless Skinless Chicken Thighs
  • 1000 g Boneless Skinless Chicken Thighs
  • 1.5 tsp Black Pepper
  • 1.5 tsp Black Pepper
  • 1.5 tsp Black Pepper
  • 20 g Minced Garlic
  • 20 g Minced Garlic
  • 20 g Minced Garlic
  • 20 g Ginger Paste
  • 20 g Ginger Paste
  • 20 g Ginger Paste
  • 2 tsp Red Pepper Flakes
  • 2 tsp Red Pepper Flakes
  • 2 tsp Red Pepper Flakes
  • 30 g Honey
  • 30 g Honey
  • 30 g Honey
  • 30 g Sriracha
  • 30 g Sriracha
  • 30 g Sriracha
  • 100 g Freshly Squeezed Orange Juice
  • 100 g Freshly Squeezed Orange Juice
  • 100 g Freshly Squeezed Orange Juice
  • 1.5 tsp Orange Zest
  • 1.5 tsp Orange Zest
  • 1.5 tsp Orange Zest
  • 25 g Dark Soy Sauce
  • 25 g Dark Soy Sauce
  • 25 g Dark Soy Sauce
  • 15 g Reduced Fat Butter
  • 15 g Reduced Fat Butter
  • 15 g Reduced Fat Butter
  • 25 g Sesame Seeds
  • 25 g Sesame Seeds
  • 25 g Sesame Seeds
  • 20 g Minced Garlic
  • 20 g Minced Garlic
  • 20 g Minced Garlic
  • 250 g Uncooked White Rice
  • 250 g Uncooked White Rice
  • 250 g Uncooked White Rice
  • 690 g Cooked Rice
  • 690 g Cooked Rice
  • 690 g Cooked Rice
  • 50 g Green Onion
  • 50 g Green Onion
  • 50 g Green Onion
  • 300 g Green Cabbage
  • 300 g Green Cabbage
  • 300 g Green Cabbage
  • 400 g Cucumber
  • 400 g Cucumber
  • 400 g Cucumber
  • 200 g Red Onion
  • 200 g Red Onion
  • 200 g Red Onion
  • 200 g Carrots
  • 200 g Carrots
  • 200 g Carrots
  • 150 g Green Onion
  • 150 g Green Onion
  • 150 g Green Onion
  • 25 g Rice Vinegar
  • 25 g Rice Vinegar
  • 25 g Rice Vinegar
  • 1 or 2 tsp Red Pepper Flakes
  • 1 or 2 tsp Red Pepper Flakes
  • 1 or 2 tsp Red Pepper Flakes
  • 20 g Honey
  • 20 g Honey
  • 20 g Honey

Equipment

ovensheet panfrying pan