This dish features tender chicken coated in a bright, citrusy orange-ginger glaze that’s savory, slightly sweet, and full of freshness. Crisp vegetables and a quick radish–cucumber salad add contrast and crunch, while rice and peanuts make it satisfying and complete. It comes together quickly, uses simple ingredients, and delivers vibrant flavors that feel both comforting and energizing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
3 tablespoons reduced-sodium tamari or soy sauce, divided
Zest and juice of 1 medium orange
5 teaspoons rice vinegar, divided
2 teaspoons grated fresh ginger
2 teaspoons light brown sugar, divided
1 cup thinly sliced radishes
1 cup julienned English cucumber
3 tablespoons cornstarch
3 tablespoons peanut oil or neutral oil
8 ounces green beans, trimmed
2 cups cooked brown rice
¼ cup chopped roasted unsalted peanuts
Sesame seeds (optional)
Sliced scallions (optional)
Directions
Combine the chicken with 1 tablespoon tamari in a small bowl. Stir well, cover, and refrigerate for 20 minutes.
In another small bowl, whisk the remaining 2 tablespoons tamari, the orange zest and juice, 2 teaspoons vinegar, grated ginger, and 1 teaspoon brown sugar. Set aside.
In a separate medium bowl, toss the radishes and cucumber with the remaining 3 teaspoons vinegar and 1 teaspoon brown sugar. Set aside.
Sprinkle the chicken with cornstarch and toss to coat evenly.
Heat the oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Add the chicken and let it cook undisturbed for 1 minute. Continue cooking, stirring often, for 5 to 7 minutes until crispy and fully cooked.
Pour in the orange-ginger mixture and cook, stirring constantly, until the chicken is well coated. Add the green beans and cook for about 2 minutes, until they reach a tender-crisp texture.
Serve the chicken and green beans over bowls of warm brown rice. Top with the radish–cucumber mixture, peanuts, and optional sesame seeds and scallions.
Servings and timing
Serves: 4
Active time: about 30 minutes
Total time: about 40 minutes
Variations
Swap chicken thighs for chicken breast if you prefer leaner meat.
Replace green beans with snap peas, broccoli, carrots, or bell peppers.
Use gluten-free tamari to make the dish fully gluten-free.
Add heat by mixing in red pepper flakes or chili paste to the orange-ginger sauce.
Serve over quinoa, jasmine rice, or cauliflower rice for different textures.
Add fresh herbs like cilantro or mint for extra brightness.
Storage/Reheating
Store the chicken, vegetables, and rice separately in airtight containers for 3–4 days. Reheat gently in a skillet with a splash of water or in the microwave until warmed through. Add the radish–cucumber mixture and peanuts just before serving to preserve their crunch.
FAQs
How can I keep the chicken crispy?
Coating the chicken in cornstarch and cooking it over medium-high heat without moving it for the first minute helps achieve a crisp finish.
Can I prepare components ahead of time?
Yes. You can marinate the chicken, cook the rice, and chop the vegetables ahead, then cook everything fresh when ready to serve.
Can I make it vegetarian?
You can substitute the chicken with tofu. Press and cube the tofu, coat it in cornstarch, and pan-fry until crispy before adding the sauce.
What type of orange works best?
Any fresh orange works, but navel oranges give a perfect balance of sweetness and acidity.
Can I use frozen green beans?
Yes. Thaw them first and cook only briefly so they don’t become too soft.
What if I don’t have fresh ginger?
Ground ginger can work in a pinch. Use ¼ teaspoon for every teaspoon of fresh ginger.
How can I reduce the sweetness?
Reduce the brown sugar or add an extra splash of vinegar for more tang.
Is brown rice required?
No. White rice, basmati, jasmine, or even noodles can be used.
How do I prevent the sauce from getting too thick?
If it thickens too much, add a small splash of water or orange juice while stirring.
Can leftovers be frozen?
The chicken and rice can be frozen, but the radish-cucumber mixture should be made fresh, as it loses texture after freezing.
Conclusion
These Orange-Ginger Chicken Bowls bring together fresh flavors, crisp textures, and hearty elements in a balanced and satisfying way. They’re quick enough for weeknights, versatile enough to customize, and vibrant enough to enjoy again and again. With citrus brightness, savory depth, and plenty of crunch, this recipe is a delicious addition to your regular meal rotation.
Tender chicken thighs glazed in a bright, citrusy orange-ginger sauce, served with crisp green beans, a fresh radish-cucumber salad, and hearty brown rice. A flavorful and balanced bowl meal with sweet, savory, and tangy notes.
Ingredients
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
3 tablespoons reduced-sodium tamari or soy sauce, divided
Zest and juice of 1 medium orange
5 teaspoons rice vinegar, divided
2 teaspoons grated fresh ginger
2 teaspoons light brown sugar, divided
1 cup thinly sliced radishes
1 cup julienned English cucumber
3 tablespoons cornstarch
3 tablespoons peanut oil or neutral oil
8 ounces green beans, trimmed
2 cups cooked brown rice
¼ cup chopped roasted unsalted peanuts
Sesame seeds (optional)
Sliced scallions (optional)
Instructions
Combine the chicken with 1 tablespoon tamari in a small bowl. Stir well, cover, and refrigerate for 20 minutes.
In another bowl, whisk the remaining 2 tablespoons tamari, orange zest and juice, 2 teaspoons vinegar, grated ginger, and 1 teaspoon brown sugar. Set aside.
In a separate bowl, toss radishes and cucumber with 3 teaspoons vinegar and 1 teaspoon brown sugar. Set aside.
Sprinkle the chicken with cornstarch and toss to coat evenly.
Heat oil in a wok or cast-iron skillet over medium-high heat. Add the chicken and cook undisturbed for 1 minute, then stir frequently for 5–7 minutes until crispy and cooked through.
Pour in the orange-ginger sauce and stir constantly until chicken is glazed. Add green beans and cook for about 2 minutes until tender-crisp.
Serve chicken and green beans over brown rice. Top with radish–cucumber salad, peanuts, and optional sesame seeds and scallions.
Notes
Use gluten-free tamari to make the dish gluten-free.
To keep chicken crispy, avoid moving it during the first minute of cooking.
Substitute tofu for a vegetarian version.
Add chili flakes for a spicier kick.
Prepare rice and veggies ahead for quicker assembly.
