Spicy Orange Chicken Bowl Recipe

Rinse the jasmine rice under cold water until the water runs mostly clear to remove excess starch.

Combine rinsed rice, 2.25 cups water, 1/2 tsp kosher salt and 1 tbsp butter or oil in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.

Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and keep warm until serving.

In a medium bowl combine 1.5 tbsp soy sauce, 1 tbsp cornstarch, 1 tsp rice vinegar and 1/4 tsp black pepper. Add the 1 lb diced chicken and toss until evenly coated. Let sit 10–15 minutes while you prepare the vegetables and sauce.

Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat until shimmering.

Add the marinated chicken in a single layer (work in batches if necessary) and cook without moving for 2 minutes to get a sear, then stir and continue cooking 3–4 minutes more until pieces are cooked through and lightly browned. Remove chicken to a plate and set aside.

Preheat the oven to 425°F (220°C) if you prefer roasting the baby cauliflower; otherwise you can stir-fry both vegetables in the skillet.

If roasting cauliflower: toss 2 cups baby cauliflower with 1 tbsp oil, 1/2 tsp kosher salt and 1/4 tsp black pepper on a baking sheet. Roast for 15–18 minutes, turning once, until edges are golden and tender. If stir-frying: heat 1 tbsp oil in the skillet over medium-high heat and cook cauliflower 6–8 minutes until tender and lightly browned.

Add 2 cups broccoli florets to the skillet with the cauliflower (if stir-frying) and stir-fry 3–4 minutes until bright green and crisp-tender. If roasting cauliflower, you can quickly blanch or steam the broccoli for 2–3 minutes until crisp-tender and then drain.

Season vegetables lightly with a pinch of salt and set aside with the cooked chicken.

In a small bowl or measuring cup combine 3/4 cup fresh orange juice, 1 tsp orange zest, 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp grated ginger, 1 tbsp red chile paste (adjust to heat preference) and 1/2 tsp sesame oil. Whisk until combined.

In a separate small bowl stir 1 tsp cornstarch into 2 tbsp cold water to make a slurry and set aside.

Pour the orange-chile mixture into the hot skillet (wipe out excess oil first if needed) over medium heat and bring to a gentle simmer.

Stir in the cornstarch slurry and cook 1–2 minutes until the sauce thickens and becomes glossy. Taste and adjust seasoning with a pinch of salt or more soy sauce, honey, or chile paste as desired.

Return the cooked chicken and vegetables to the skillet with the thickened sauce. Toss gently to coat everything evenly and heat through for 1–2 minutes so flavors meld.

Divide the jasmine rice between 3–4 bowls (see servings). Top each bowl with the sauced chicken, roasted/stir-fried cauliflower and broccoli.

Garnish each bowl with 1/2 tbsp toasted sesame seeds and about 1 tbsp thinly sliced green onions. Serve with lime wedges on the side to squeeze over if desired.