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To make your Mandarin orange chicken rice bowls, you will need these key items: - 2 boneless, skinless chicken breasts, cubed - 1 cup mandarin orange segments, drained and juice reserved - 1 cup jasmine rice - 2 cups chicken broth - 1 tablespoon soy sauce - 1 tablespoon honey - 1 teaspoon fresh ginger, grated - 2 cloves garlic, minced - 1 tablespoon cornstarch mixed with 2 tablespoons water - 2 green onions, sliced - Salt and pepper to taste - Sesame seeds for garnish These ingredients work together to create a dish that is both tasty and satisfying. You can enhance the dish with some optional ingredients: - Red pepper flakes for heat - Bell peppers for crunch - Broccoli florets for color and nutrition - Peanuts for extra texture These additions can bring new flavors and fun textures to your bowls. Choosing the best ingredients matters for great taste. Here are some tips: - Chicken: Look for bright pink and firm chicken. Check the sell-by date. - Mandarin Oranges: Choose firm, shiny oranges. Avoid any that feel soft or look bruised. - Rice: Pick jasmine rice that is clean and free of debris. - Herbs and Veggies: Go for fresh herbs and veggies. They should be vibrant and crisp. Fresh ingredients can make your Mandarin orange chicken rice bowls shine! Start by rinsing the jasmine rice under cold water. Keep rinsing until the water runs clear. This step helps remove excess starch. Next, add the rinsed rice and chicken broth to a medium saucepan. Bring it to a boil over high heat. Once boiling, reduce the heat to low. Cover the pot and let it simmer for 15 minutes. After 15 minutes, the rice should be tender. Remove it from heat and let it sit for an extra 5 minutes, still covered. This resting time makes the rice fluffy. While the rice cooks, heat a large skillet over medium heat. Add a splash of oil or use non-stick spray. Once the skillet is hot, add the cubed chicken. Season it with salt and pepper to taste. Cook the chicken for about 5 to 7 minutes. It should turn golden brown and be cooked through. Stir occasionally to ensure even cooking. When the chicken is ready, it’s time to make the sauce. Add minced garlic and grated ginger directly to the skillet. Then, pour in soy sauce, honey, and the reserved mandarin orange juice. Don’t forget to add the mandarin orange segments too! Stir everything well and let it simmer for 2 to 3 minutes. This will build a deep, rich flavor. After simmering, it’s time to thicken the sauce. Take the cornstarch mixed with water and add it to the skillet. Stir continuously as the sauce begins to thicken. This should take about 1 to 2 minutes. The sauce will become glossy and coat the chicken nicely. Now comes the fun part! Fluff the cooked jasmine rice with a fork. Divide the rice into serving bowls. Next, spoon the mandarin orange chicken mixture over each bowl of rice. The bright colors will make the dish look inviting. To finish, slice the green onions and sprinkle them on top. Add a dash of sesame seeds for crunch. This simple garnish adds flavor and a nice texture contrast. Your Mandarin Orange Chicken Rice Bowls are now ready to enjoy! To cook chicken well, use medium heat. This helps it brown and cook through. Cut the chicken into small cubes for even cooking. Season the cubes with salt and pepper before cooking. Use a non-stick pan or add a bit of oil. Stir the chicken often to avoid burning. Cook it for about 5-7 minutes until it’s golden and no longer pink. For a great sauce, start with the right base. Add minced garlic and grated ginger to the pan with the cooked chicken. Then, pour in soy sauce, honey, and mandarin orange juice. Let this mix simmer for a few minutes. To thicken the sauce, use cornstarch mixed with water. Stir it in and wait about 1-2 minutes. The sauce should coat the chicken but not be too thick or too runny. To save time, you can make rice ahead. Rinse and cook it before you start on the chicken. You can also chop the chicken and prep the sauce in advance. Store them in the fridge until you are ready to cook. This way, your meal will come together quickly. If you cook extra rice, it can be used in other meals during the week. {{image_2}} You can switch out chicken for other proteins. Shrimp works great in this dish. Just cook the shrimp until pink and tender. Tofu is another good choice. Use firm tofu, cut into cubes. Cook it until golden for added flavor. You can also use pork for a different taste. Simply cube it and follow the same cooking steps. If you want a vegetarian or vegan version, skip the chicken and use tofu. Use firm tofu to keep its shape. For extra flavor, marinate the tofu in soy sauce before cooking. You can also add more veggies. Try bell peppers, broccoli, or snap peas. These add crunch and color to your bowl. You can also use cooked chickpeas for a hearty option. Jasmine rice is classic, but many grains work well here. Brown rice adds a nutty flavor and more fiber. Quinoa is a great gluten-free choice, packed with protein. Cauliflower rice is a low-carb option, perfect for those watching carbs. Simply cook it quickly in a pan for a light base. Each option brings a unique taste to your bowl. To keep your Mandarin orange chicken rice bowls fresh, store them in airtight containers. Let the bowls cool to room temperature first. This helps avoid moisture buildup, which can make your dish soggy. Place a piece of plastic wrap directly on the chicken and rice to seal in flavor. Store them in the fridge for up to three days. When you're ready to enjoy the leftovers, reheat them gently. I suggest using a microwave for quick results. Place the bowl in the microwave, cover it with a damp paper towel to keep moisture in, and heat for one to two minutes. Stir halfway to ensure even heating. If you prefer stovetop reheating, warm them in a skillet over low heat. Add a splash of chicken broth to keep everything moist and tasty. If you want to store your bowls for a longer time, freezing is a great option. First, let the chicken and rice cool completely. Then, place them in freezer-safe bags or containers. Squeeze out as much air as possible to prevent freezer burn. The bowls can stay in the freezer for up to three months. When you're ready to eat, thaw them overnight in the fridge and reheat as mentioned above. Yes, you can use different types of rice. Jasmine rice works best for its flavor and texture. You can also try basmati or long-grain rice. Just adjust the cooking time and liquid based on the rice type. If you don’t have mandarin oranges, you can use canned or fresh oranges. Pineapple can also add a sweet touch. Just make sure to adjust the juice to keep the sauce balanced. To add heat, you can sprinkle red pepper flakes into the sauce. You can also add sliced jalapeños while cooking the chicken. For a stronger kick, try a dash of hot sauce. Yes, this recipe is great for meal prep. The chicken and rice store well in the fridge. Just keep the sauce separate until you are ready to eat. This keeps everything fresh. Absolutely! Use gluten-free soy sauce or tamari instead of regular soy sauce. Ensure that your chicken broth is also gluten-free. This way, you can enjoy the dish without any gluten. You learned how to make Mandarin orange chicken rice bowls using fresh ingredients. We covered essential and optional ingredients, cooking tips, and step-by-step instructions. You also explored fun variations and storage tips. This dish is easy to customize and perfect for any meal prep. Try it out and enjoy!

Mandarin Orange Chicken Rice Bowls

Indulge in this delicious Mandarin Orange Chicken Rice Bowl recipe that’s sure to impress! Quick to make in just 30 minutes, this dish features tender chicken, zesty mandarin oranges, and fluffy jasmine rice, all drizzled with a savory sauce. Perfect for a family dinner or a meal prep idea, you’ll love the balance of flavors.
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Ingredients
  

2 boneless, skinless chicken breasts, cubed

1 cup mandarin orange segments, drained and juice reserved

1 cup jasmine rice

2 cups chicken broth

1 tablespoon soy sauce

1 tablespoon honey

1 teaspoon fresh ginger, grated

2 cloves garlic, minced

1 tablespoon cornstarch mixed with 2 tablespoons water

2 green onions, sliced

Salt and pepper to taste

Sesame seeds for garnish

Instructions
 

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until rice is tender. Remove from heat and let it sit covered for 5 minutes.

    Prepare the Chicken: While the rice is cooking, heat a large skillet over medium heat. Add oil (or a non-stick spray) and add the cubed chicken. Season with salt and pepper, and cook for about 5-7 minutes, until the chicken is golden brown and cooked through.

      Make the Sauce: To the skillet with the chicken, add minced garlic, grated ginger, soy sauce, honey, mandarin orange juice, and mandarin segments. Stir and let it simmer for 2-3 minutes.

        Thicken the Sauce: Once the mixture is simmering, add the cornstarch slurry (cornstarch mixed with water) and stir continuously until the sauce thickens, about 1-2 minutes.

          Assemble the Bowls: Fluff the cooked jasmine rice with a fork and divide it among serving bowls. Spoon the mandarin orange chicken mixture over the rice.

            Garnish: Top with sliced green onions and sprinkle sesame seeds for added crunch.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4