One-Bowl Meal: Orange Chicken

This one-bowl meal is especially healthy. Even though it is Asian-inspired, it has very little salt. I serve the chicken and vegetables with brown rice, and the only sugar comes from fresh-squeezed orange juice. The elapsed time to cook this meal is a little longer than the average one-bowl meal because the brown rice takes about 45 minutes to cook.

Ingredients:

For the marinade:

  • juice from 1/2 orange
  • zest of one orange
  • 2 large cloves garlic, finely chopped or pressed (I prefer to use a garlic press)
  • 1 teaspoon chili garlic sauce (adjust to the spiciness level you prefer, but no more than 1 1/2 teaspoons)
  • 1 teaspoon grated fresh ginger
  • 2 teaspoons rice vinegar

Remaining ingredients:

  • 1/2 cup brown rice
  • 1 16-ounce package frozen mixed vegetables (I prefer to use the Harvest Hodgepodge mix from Trader Joe’s, which include broccoli, baby corn, sweet red peppers, mushrooms and sugar snap peas)
  • 2 chicken breasts or 6 chicken cutlets, cut into 1/2-inch cubes
  • juice of remaining half orange
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon grated fresh ginger

Step 1. Bring 1 cup water to a boil, add the rice. Turn heat to low. The rice will be done when all the water has been absorbed. About 45 minutes.

Step 2. Prepare the marinade in a bowl large enough to hold all the chicken. Combine the orange zest, orange juice, grated ginger, pressed garlic, chili garlic sauce and vinegar and stir together. Add the chicken and mix. Season with salt and pepper. Allow to marinate for 15-20 minutes.

Step 3. Defrost the frozen vegetables. Dump out the bag in a bowl and soak the veggies in water until they have defrosted and there is no ice left. Drain the water.

Step 4. Heat two saute pans – the larger one, for the vegetables, over medium heat, and the smaller one, for the chicken, over high heat. Drizzle a little bit of sesame oil in each pan. Add the veggies and chicken and cook. Season the veggies with a little bit of garlic salt. When the water has evaporated from the veggies, turn off the heat.

Step 5. When the chicken is done, add it to the larger pan with the vegetables. Then add the orange juice, ginger and vinegar to make a sauce. Turn the heat back on until everything begins bubbling.

Serve chicken and veggies over brown rice. Serves 2.

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  • Nathan F

    I make this meal frequently, but without any of the interesting seasonings, sauce, etc. I’m pumped to try an actual flavorful version–it sounds great.

    • Nathan F

      I finally made this last night–it was great, which is truly rare the first time I make something.

      • http://themanlyhousekeeper.com Mark Evitt

        Excellent, I’m glad it went well for you. I especially like using the orange zest – it adds a fresh element, without adding any extra spice.

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