Orange Chicken Rice Bowl
This Asian Inspired Orange Chicken Rice Bowl is the best quick-fix for a weeknight night. It is very easy to put together and extremely delicious.
Ingredients
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
Other Ingredients
- 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
Instructions
- 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.