Orange Chicken Bowls
Real orange juice is what separates this from a bottled sauce, giving the glaze a brightness that stays even after a few days of reheating. It's another one of my sweet-savory chicken bowls, but the citrus keeps it from tasting like a repeat of my teriyaki version.
Cornstarch on the chicken gives it something to hold onto once the sauce starts simmering, so it doesn't just turn soft and boiled. Broccoli keeps a bit of crunch that balances the sticky glaze.
The sauce reduces quickly once the orange juice and honey hit the pan, so this comes together faster than it might sound. Rice underneath catches whatever glaze doesn't stick to the chicken.
The recipe card has the full ingredient list and cook times for all ten portions. Let the chicken cool before dividing everything into containers, then refrigerate what you'll eat within four days and freeze the rest. This orange chicken bowl is a citrusy change of pace from my other glazed chicken recipes.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Orange Chicken Bowls
YIELD
10 portions
ESTIMATED NUTRITION
530 calories • 57g protein • 50g carbs • 10g fat per portion
What I really like about this recipe is how much brighter real orange juice makes the sauce compared to a bottled version.
Ingredients
• 5 lb chicken breast, cubed
• 7 1/2 cups broccoli florets
• 7 1/2 cups cooked rice
• 1 cup orange juice
• 5 tbsp honey
• 5 tbsp low-sodium soy sauce
• 2 1/2 tbsp cornstarch
• 2 1/2 tbsp olive oil
Directions
1. Toss chicken with cornstarch and sear until browned and crisp at the edges.
2. Whisk orange juice, honey, and soy sauce into a sauce; simmer with the chicken until it thickens and coats.
3. Steam the broccoli until just tender.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers with rice and broccoli.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
