Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups jasmine rice + 2 1/4 cups water + 1/2 tsp kosher salt
- 12 oz broccoli florets
- 1 3/4 lb boneless skinless chicken thighs, cut 1-inch
- 1 tsp kosher salt, 1/2 tsp black pepper
- 1 large egg white
- 1/2 cup cornstarch + 1/4 cup all-purpose flour
- 6 tbsp neutral oil (for pan-frying)
- 3/4 cup fresh orange juice + 1 tbsp orange zest
- 3 tbsp low-sodium soy sauce, 2 tbsp rice vinegar
- 3 tbsp brown sugar
- 1 tbsp grated fresh ginger, 2 cloves garlic (minced)
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tbsp cornstarch + 2 tbsp cold water (slurry)
- 1 tsp toasted sesame oil (optional), 3 scallions (sliced), 1 tsp toasted sesame seeds
Do This
- 1. Cook rice: Rinse, then simmer rice with water and salt 12–15 minutes; rest 5 minutes.
- 2. Mix sauce: Whisk orange juice, zest, soy, vinegar, sugar, ginger, garlic, and pepper flakes. Stir separate cornstarch slurry.
- 3. Steam broccoli: Cook florets in a lidded skillet with 2 tbsp water and a pinch of salt for 3–4 minutes; set aside.
- 4. Coat chicken: Season, toss with egg white, then dredge in cornstarch + flour; rest 5 minutes.
- 5. Pan-fry: Heat oil to 350°F over medium-high. Fry chicken in 2 batches, 3–4 minutes per side, to 165°F; drain.
- 6. Glaze: Pour sauce into skillet, simmer 1 minute, add slurry and thicken 1–2 minutes. Toss in chicken with sesame oil.
- 7. Serve: Bowl rice, broccoli, and orange chicken. Spoon extra sauce, top with scallions and sesame seeds.
Why You’ll Love This Recipe
- Bright, fresh orange flavor balanced with savory soy and warm ginger.
- Lightly crisp chicken without deep-frying.
- Weeknight-friendly and ready in about 45 minutes.
- Balanced bowl with rice, broccoli, and a fresh scallion finish.
Grocery List
- Produce: 2–3 oranges, fresh ginger, garlic, 12 oz broccoli florets, 3 scallions
- Dairy: None
- Pantry: Jasmine rice, chicken thighs (1 3/4 lb), cornstarch, all-purpose flour, neutral oil, low-sodium soy sauce, rice vinegar, brown sugar, crushed red pepper flakes, toasted sesame oil, toasted sesame seeds, kosher salt, black pepper
Full Ingredients
For the Rice
- 1 1/2 cups jasmine rice, rinsed
- 2 1/4 cups water
- 1/2 tsp kosher salt
For the Chicken
- 1 3/4 lb boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 large egg white
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 6 tbsp neutral oil (such as canola, grapeseed, or peanut), divided
For the Orange–Soy–Ginger Sauce
- 3/4 cup fresh orange juice (from about 2 medium oranges)
- 1 tbsp finely grated orange zest
- 3 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 3 tbsp packed light brown sugar
- 1 tbsp finely grated fresh ginger
- 2 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
- 1 tsp toasted sesame oil (optional, to finish)
For the Broccoli and Garnish
- 12 oz broccoli florets
- 2 tbsp water (for steaming)
- Pinch kosher salt
- 3 scallions, thinly sliced
- 1 tsp toasted sesame seeds
Step-by-Step Instructions
Step 1: Cook the rice
Rinse the jasmine rice under cool water until it runs mostly clear. In a medium saucepan, combine rice, water, and salt. Bring to a boil over medium-high heat, then reduce to low, cover tightly, and cook for 12–15 minutes until the water is absorbed. Remove from heat and rest, covered, for 5 minutes. Fluff with a fork.
Step 2: Mix the sauce and slurry
In a bowl, whisk together orange juice, orange zest, soy sauce, rice vinegar, brown sugar, grated ginger, minced garlic, and crushed red pepper flakes (if using). In a separate small cup, stir the cornstarch and cold water until smooth to make a slurry. Keep both nearby.
Step 3: Season and coat the chicken
Pat chicken pieces dry with paper towels. In a large bowl, season with kosher salt and black pepper, then add the egg white and toss to coat. In a separate bowl, mix the cornstarch and flour. Lift chicken from the egg white, letting excess drip off, and toss in the starch-flour mixture until every piece is well coated. Let sit for 5 minutes so the coating adheres.
Step 4: Steam-sauté the broccoli
Heat a large 12-inch skillet with a lid over medium-high heat. Add broccoli, 2 tbsp water, and a pinch of salt. Cover and cook for 3–4 minutes until bright green and crisp-tender. Transfer broccoli to a plate and keep warm. Wipe the skillet dry if needed.
Step 5: Pan-fry the chicken
In the same skillet, add 3 tbsp neutral oil and heat over medium-high until shimmering and about 350°F (a breadcrumb should sizzle instantly). Fry half the chicken in a single layer for 3–4 minutes per side, until golden and cooked through to 165°F internal temperature. Transfer to a paper towel–lined plate. Add the remaining 3 tbsp oil and repeat with the second batch.
Step 6: Thicken the orange sauce and glaze the chicken
Pour off excess oil, leaving about 1 tbsp in the skillet. Pour in the orange–soy–ginger mixture and bring to a simmer over medium heat for 1 minute. Stir the cornstarch slurry, then drizzle it into the sauce, stirring constantly. Cook 1–2 minutes until the sauce turns glossy and coats the back of a spoon. Return the chicken to the skillet, add the toasted sesame oil (if using), and toss to coat evenly.
Step 7: Build the bowls and finish
Spoon a generous scoop of rice into each bowl. Add broccoli, then pile on the orange chicken. Spoon extra sauce over the rice. Garnish with sliced scallions and sesame seeds. Serve hot.
Pro Tips
- Zest oranges before juicing for the most aroma and easier handling.
- Maintain oil around 350°F so the coating crisps without burning; work in batches and avoid crowding.
- Let coated chicken rest 5 minutes before frying—this helps the crust adhere and crisp.
- If the sauce gets too thick, whisk in 1–2 tbsp water to loosen to a silky glaze.
- Rice cooker user: use the same rice-to-water ratio and keep warm until serving.
Variations
- Air-fryer method: Lightly spray coated chicken with oil and air-fry at 400°F for 10–12 minutes, turning halfway, then toss in the sauce.
- Gluten-free: Use tamari instead of soy sauce and replace all-purpose flour with more cornstarch.
- Veg swap: Try snow peas, green beans, or sautéed bell peppers instead of broccoli.
Storage & Make-Ahead
Refrigerate leftovers in separate airtight containers (rice, chicken, broccoli, and extra sauce) for up to 4 days. Reheat chicken and sauce together in a skillet over medium heat for 3–4 minutes until hot; splash in a tablespoon of water if needed. To re-crisp chicken, warm in an air fryer at 375°F for 3–4 minutes, then toss with heated sauce. Cook rice and mix sauce up to 2 days ahead; store covered in the fridge.
Nutrition (per serving)
Approximate: 840 calories; 36 g protein; 90 g carbohydrates; 28 g fat; 4 g fiber; 980 mg sodium.
