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Healthy Orange Chicken & Veggie Rice Bowls

Healthy Orange Chicken & Veggie Rice Bowls are a lighter take on the classic takeout favorite, made with juicy chicken, crisp-tender vegetables, and a homemade orange sauce that's sweet, tangy, and packed with fresh citrus, garlic, and ginger. Served over fluffy rice, this easy one-pan dinner is perfect for busy weeknights, meal prep, and satisfying your takeout cravings with wholesome ingredients.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Ingredients Method

Ingredients
  

Chicken
  • 1½ lbs chicken breast cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tbsp cornstarch optional for a light coating
  • ½ tsp salt
  • ½ tsp pepper
Vegetables
  • 2 cups broccoli florets
  • 1 red bell pepper sliced
  • 1 cup snap peas
Orange Sauce
  • 1½ cup orange juice
  • Zest of 1 orange
  • 4 tbsp coconut aminos or low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • 4 garlic cloves minced
  • 2 tsp fresh ginger grated
  • ½ tsp sesame oil
  • 1½ tbsp cornstarch mixed with 2 tbsp water
For Serving
  • 2 cups cooked jasmine or brown rice
  • Green onions
  • Sesame seeds

Method
 

  1. Cook rice according to package directions.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Toss chicken with salt, pepper, and cornstarch. Add to skillet and cook until golden and cooked through, about 6–8 minutes. Remove and set aside.
  4. In the same skillet, cook broccoli, bell pepper, carrots, and snap peas for 4–5 minutes until crisp-tender.
  5. In a small bowl, whisk together orange juice, orange zest, coconut aminos, rice vinegar, sesame oil, honey, garlic, and ginger.
  6. Pour sauce into the skillet and bring to a simmer.
  7. Stir in the cornstarch slurry and cook for 1–2 minutes until thickened.
  8. Return chicken to the skillet and toss to coat.
  9. Serve over rice and garnish with green onions and sesame seeds.