Kickin' Orange Chicken and Broccoli Rice Bowls
User Reviews
4.7
Kickin' Orange Chicken and Broccoli Rice Bowls
Description
The recipe starts with a marinade blending mandarin oranges, chili garlic sauce, lime juice, orange marmalade, garlic, onion, rice wine vinegar, avocado or olive oil, and tamari to create a flavorful coating for the chicken. After marinating, the chicken breasts are baked or grilled until fully cooked. The broccoli is pureed to a rice texture and toasted with sesame oil and seeds, providing a nutty backdrop for the vividly flavored chicken.
The bowls can be garnished with fresh or grilled mandarin orange slices, red chili flakes, fresh basil or cilantro, and soy sauce to add brightness and heat. The mix of citrus and chili creates a layered taste experience that complements the mild, textured broccoli rice.
Marinating the chicken overnight enhances flavor absorption. The recipe is practical for meal prepping, and the broccoli rice provides a vegetable-forward base that can be easily adjusted in spice and garnish to suit preferences.
Ingredients
- For the Orange Marinade
- ½ cup mandarin orange plus more for garnishing or topping, peeled, sliced
- 2 tablespoons Chili garlic sauce or sriracha
- 1 tablespoon lime juice
- 3 tablespoons orange marmalade
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- 2 cloves garlic , pressed or minced
- ⅓ onion plus more for garnishing, red, chopped, or shallot
- 3 tablespoons rice wine vinegar
- ¼ cup avocado oil or olive oil
- 3 tablespoons tamari or soy sauce
- 1 pound boneless , skinless chicken breasts
- For the Broccoli Rice
- 1 pound broccoli blended or blitzed fine in the food processor, florets
- 1-3 tablespoons sesame oil to taste
- 2 tablespoons sesame seeds toasted
- toppings
- mandarin orange fresh or grilled, sliced
- red chili flakes crushed
- basil fresh or cilantro
- tamari or soy sauce
Instructions
- To make the marinade, blend the orange slices, chili sauce, lime juice, orange marmalade, salt, pepper, garlic, onion, and rice wine vinegar in a blender or food processor until mixed well. Add the olive oil and tamari or soy sauce and blend again until creamy.
- Place the chicken breasts in a large bowl or gallon freezer bag and pour over the marinade jsut to cover, reserving ½ cup or more for using as a dressing for the bowls. Refrigerate the chicken for 20 minutes or overnight.
- Preheat the oven to 425°F or the grill to high heat. If baking, bake the chicken for 20-25 minutes and set the oven to broil for the last minute or two of baking.
- If grilling, place the chicken breasts on the hot grill. Cover and cook for 10 minutes then flip the chicken and cook for 5 minutes. Turn off one side of the grill and move the chicken to the other side and cook for 10 more minutes or until the breasts have an internal temperature of 165 degrees. The length of cooking time will depend on the thickness of the breasts. Remove from the grill and allow to rest for 5 minutes before slicing.
- To make the broccoli rice, steam the blitzed broccoli in a microwave-safe bowl with sesame oil for 45 seconds. Toss and taste before adding more sesame oil to taste. Top with the sesame seeds and season with salt and pepper to taste.
- To serve, divide the broccoli rice among the bowls, then add the chicken, fresh or grilled orange slices and garnish with lime, red chili flakes, and fresh cilantro or basil. Drizzle with the reserved sauce and eat up.
User Reviews
Overall Rating
4.7
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