Description
A quick, flavorful dish combining crispy chicken, fresh vegetables, and a tangy orange sauce served over jasmine rice. Perfect for busy weeknights or meal prepping.
Ingredients
1/3 cup tapioca starch
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium boneless skinless chicken breasts (cubed)
2 Tablespoons avocado oil
1–2 Tablespoons freshly squeezed orange juice
2 teaspoons orange zest
1/3 cup honey
1 Tablespoon tomato paste
1 Tablespoon tamari (or soy sauce)
1 teaspoon sesame oil
1 teaspoon minced garlic
1 cup chopped broccoli
1 cup sliced bell peppers
1 cup sliced onion
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cooked jasmine rice
1 medium green onion (chopped, for garnish)
Instructions
Preheat oven to 375°F (190°C).
In a bowl, mix tapioca starch, garlic powder, ginger, salt, and pepper.
Add cubed chicken and toss to coat.
Heat avocado oil in a skillet over medium-high heat.
Add coated chicken and cook until golden (3-4 minutes per side);
Remove from pan and transfer to oven for 10 minutes.
Combine orange juice, zest, honey, tamari, sesame oil, garlic, and ginger in a small bowl.
Quickly stir-fry broccoli, peppers, and onions in the same skillet with 1/2 tsp garlic powder, salt, and pepper.
Assemble bowls with rice, cooked chicken, vegetable mixture, and orange sauce.
Garnish with green onions.
Notes
Use olive oil spray for a lighter version
Swap tamari with coconut aminos for gluten-free
Substitute chicken with tofu or shrimp
Store in airtight containers for up to 3 days
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 28g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 100mg