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Healthy Orange Chicken and Rice Bowls

Dinner that gets you through May.

BAILEY SISSOM

May 12, 2025

Hi guys ... This was supposed to land in your inbox Saturday morning, but the internet (or the software, or possibly me) had other plans. It’s here now, which feels like enough.

May feels like December - but without the cookies.

Campbell has a soccer tournament out of town (he’s dealing with what we think is Sever’s disease, so playing is questionable), so I’ll be with him. Joe’s headed to a different city with Cooper for his games, and Cruz will be along for the ride with one of us.

Mother’s Day falls right in the middle. Not exactly a slow morning with coffee and flowers—but they always hand the moms a rose at the end of the game, and honestly, it’s sweet. I’m happy to take what I can get.

The following week brings Joe’s family to town for Cruz’s end-of-kindergarten celebration, state testing for the big kids, and - because why not - soccer tryouts for a season that doesn’t start until Fall. And of course, regular soccer practices are still ON because the current season is still in full swing.

I’m sharing these Healthy Orange Chicken Rice Bowls because they’re exactly what I need right now (maybe you too?): fast, high-protein, and built for meal prep. You can double the recipe, portion it out, and have lunches (or dinners) ready for the week. Or just make enough for tonight and call that a win.

–Bailey

This is orange chicken without the takeout regret. Not deep-fried, not cloyingly sweet—just crispy chicken tossed in cornstarch and browned in a skillet, then coated in a glossy orange-soy sauce that actually tastes like oranges. There are vegetables (broccoli, snap peas, maybe a bell pepper), and it all gets served over rice. Quick, satisfying, and built for meal prep if you're into that kind of thing.

Before you get started, here are some pro tips to help you nail this recipe.

1. Hot Pan, Don’t Crowd It: Use a large skillet and cook the chicken in batches if needed. If the pieces are too close together, they’ll steam instead of brown.
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2. Add Veggies Last: To keep vegetables bright and crisp-tender, add them after the chicken is mostly cooked. They only need a few minutes.
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3. Make It Meal Prep: This recipe holds up well in the fridge. Store rice, chicken, and vegetables together in individual containers and reheat throughout the week for fast lunches or dinners.

If you liked these Healthy Orange Chicken Rice Bowls, here are two more weeknight dinners that bring the same quick, saucy, takeout-at-home energy:

​20-Minute Honey Bourbon Chicken: You know that sticky-sweet bourbon chicken they hand out on toothpicks at the mall? This is that, but not as sugary, and you made it yourself in under 20 minutes. The sauce is rich and glossy, thanks to soy sauce, honey, garlic, and a splash of bourbon (or not). Serve it over rice. Add broccoli if you are feeling healthy.

​Shrimp Egg Roll in a Bowl: Everything you like about an egg roll, just cooked in a skillet and served in a bowl. Cabbage, shrimp, garlic, soy sauce, maybe a little sesame oil—nothing fancy, nothing deep-fried. It’s fast, flavorful, and somehow better than ordering out. Leftovers are great, if there are any.

Healthy Orange Chicken and Rice Bowls

Servings: 4-6

Time: 35 minutes

Ingredients

For the Chicken and Vegetables:

• chicken breast (1¼ lb | 570g), cut into 1" cubes
• salt and pepper, to taste
• cornstarch (2½ Tbsp | 20g)
• olive oil (2 Tbsp | 30ml), divided
• bell pepper (1 | 120g), thinly sliced
• broccoli florets (4 cups | 280g), chopped
• edamame or snap peas (1 cup | 150g)
• green onions (4 | 60g), thinly sliced

For the Orange Sauce:

• garlic cloves (3 | 9g), minced
• ginger (1 tsp | 5g), minced
• soy sauce (¼ cup | 60ml)
• rice vinegar (1/4 cup | 60ml)
• honey (¼ cup | 85g)
• sesame oil (1 tsp | 5ml)
• orange juice (2 Tbsp | 30ml)
• red pepper flakes (pinch)

For the Seasoned Rice:

• jasmine rice, prepared (3 cups | 525g) — frozen microwaveable rice works great too
• soy sauce (1 Tbsp | 15ml)
• sesame oil (1 tsp | 5ml)
• green onion (1 | 15g), finely chopped
• orange zest (zest of ½ orange | ~1 tsp)

To Finish:

• toasted sesame seeds (for garnish)
• fresh orange wedges (for serving)

Instructions

Season chicken breast (1¼ lb) with salt and pepper (to taste). Toss with cornstarch (2½ Tbsp) in a medium bowl until evenly coated.

Heat olive oil (1 Tbsp) in a large skillet or wok over medium-high heat. Add the coated chicken and sauté for 4–5 minutes until lightly browned.

Add bell pepper (1), broccoli florets (4 cups),shelled edamame or snap peas (1 cup), and green onions (4). Add remaining olive oil (1 Tbsp) if needed. Cook 5–7 minutes until chicken is cooked through and vegetables are crisp-tender.

In a small bowl, whisk together garlic (3 cloves), ginger (1 tsp), soy sauce (¼ cup), rice vinegar (¼ cup), honey (¼ cup), sesame oil (1 tsp), orange juice (2 Tbsp), and red pepper flakes (pinch). Taste and adjust sweetness or heat if needed.

Pour the sauce over the chicken and vegetables. Stir to coat and let simmer 3–5 minutes until thickened.

Stir together jasmine rice (3 cups), soy sauce (1 Tbsp), sesame oil (1 tsp), green onion (1), and orange zest (1 tsp) until evenly seasoned.

Serve chicken and vegetables over seasoned rice. Garnish with toasted sesame seeds and a squeeze of juice from fresh orange wedges.

Gluten-Free: Use tamari or coconut aminos in place of soy sauce.

Dairy-Free and Nut-Free: Already is!

Vegetarian: Substitute the chicken with extra-firm tofu or a plant-based chicken alternative. Use the same cornstarch coating and searing method.

Vegan: Follow the vegetarian variation and replace honey with maple syrup or agave nectar.

Higher Protein: Add a side of edamame or scrambled eggs to the rice.

Make-Ahead: Chop vegetables and prep the sauce up to 2 days ahead. Store each component in an airtight container in the fridge until ready to cook.

Low-Carb: Serve over cauliflower rice instead of jasmine rice and reduce the honey slightly for a lower-sugar sauce.

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.

Freeze: This dish freezes well. Let it cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat: Reheat on the stovetop over medium heat until warmed through, adding a splash of water to loosen the sauce if needed. You can also use the microwave in 30-second intervals, stirring between each.