Description
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.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 7g
- Sodium: 630mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 95mg
