I am always on the lookout for quick dinner recipes. Lunch is always a well-planned Bengali meal and breakfast is normally eggs and bread in variations. However, dinner plays a key role in our family’s happiness, including mine. It ranges from burgers to sandwiches or paratha with some chicken or mutton curry. The most common is a quick stir-fry of proteins with vegetables and rice. The flavours vary from South-East Asian, Chinese to the Mediterranean, Mexican to even our very own regional cuisines. Although I have to admit, I am a bit partial towards anything Asian, especially an orange chicken rice bowl.
Asian flavours are always easy to put together and they always turn out great. Most often, it’s the combination of various kinds of sauces and spices in my kitchen. Hence, I am almost never able to fixate on a recipe and write it down. I had to write down this recipe of orange chicken rice bowl for Sananda Magazine. And thanks to that, I do have something actually measured and written down.
Made from scratch Orange Chicken Rice Bowl
This recipe has everything made from scratch and has actually the least amount of ingredients. Nothing fancy, your basic soy sauce and orange juice does the job. This one has my little people going totally nuts. Plus it comes together within no time. Hence, it is highly recommended.
- This rice bowl is packed with the goodness of fresh oranges and broccoli.
- Oranges are an excellent source of vitamin c helping in boosting our immune system
- Broccoli is known to prevent cancer. It boosts blood circulation to the organs, contains vitamin c and folate also, which can improve fertility.
Here are a few Asian/inspired recipes that you can check out too
- Burnt Garlic Fried Rice
- Poached Fish in Coconut Milk
- Mutton Rendang Curry
- Chicken Nuggets in Sweet and Sour Sauce
- Sri Lankan Chicken Curry
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Orange Chicken Rice Bowl
Ingredients for Chicken Marination
- 350 gms boneless chicken thighs
- 1 egg
- 3 tbsp cornflour
- 2 tsp light soy sauce
- 1 tsp garlic paste
- 1 tsp ginger paste
- salt to taste
Ingredients for the sauce
- Juice of 2 fresh oranges approximately 1.5 cups
- 1 tbsp orange rind without the white part
- ¼ cup rice wine vinegar or regular white vinegar
- ¼ cup light soy sauce
- ⅓ cup brown sugar
- 2 tsp cornflour
- 1 tsp red chili sauce
- Oil for deep frying
- chopped spring onion for garnish
- orange wedges for garnish
- 2 bowls cooked rice
- 8-10 nos broccoli florets
- ½ tbsp chopped garlic
- ½ tbsp butter
- Wash the chicken pieces and pat them dry. Cut them into small pieces (bite-size).
- Marinade the chicken pieces in ginger garlic paste, soy sauce, orange juice and salt if required. Keep it for 30 minutes.
- Meanwhile, wash the broccoli florets and put them in a steamer and let the florets steam till they are tender but firm.
- In a frying pan, add ½ tbsp butter and ½ tbsp chopped garlic and when the garlic is golden, add the steamed broccoli and just toss around and then keep them aside.
- Take the chicken and add one egg and cornflour to the marinated chicken. Mix everything really well.
- Heat oil for deep frying. When the oil is really hot, take the chicken pieces and one by one add to the hot oil.
- Don’t overcrowd the pan. Reduce the temperature to medium and fry the chicken pieces with the batter till you have nice golden brown colour chicken nuggets.
- Using a slotted spoon, take out the chicken and keep in a bowl.
- For making the sauce, in a saucepan, add all the ingredients except the cornflour. Turn on the heat and let the sugar melt.
- After that let it boil for a couple of minutes and thicken. Then lower the heat and keep stirring from time to time to check the thickness.
- You can add more sugar if your orange juice is sour and to balance the taste.
- Once the liquid has thickened (not syrupy), takes about 4 to 5 minutes, add the chicken pieces and toss in the sauce.
- Take the cornflour in a bowl and add ¼ cup water or more, if required and make a slurry.
- Add this to the chicken and sauce. Let it cook and thicken. When you have reached the desired consistency and the sauce has become glossy and shiny, add chopped spring onions and turn off the heat.
- For assembling, divide the rice in 2 or 3 bowls. Top with the chicken and sauce on one side. On the other side, add broccoli and garlic. Sprinkle spring onion and place a few orange wedges and serve.