Description
This vibrant Orange Ground Chicken Rice Bowl combines tender ground chicken simmered in a fragrant orange-soy sauce with nutty brown rice and fresh steamed broccoli. Enhanced with ginger, garlic, and a touch of Asian spice, this one-pan meal is both nutritious and bursting with flavor, perfect for a quick and satisfying weeknight dinner.
Ingredients
Rice
- 1 cup brown rice
- 1 ¾ cups water (or broth for the rice)
Chicken and Sauce
- 1 Tablespoon sesame oil
- 1 pound ground chicken
- 2 Tablespoons ginger (freshly grated or minced)
- 4 garlic cloves (minced or grated)
- 3 Tablespoons organic soy sauce (or gluten-free tamari)
- 1 Tablespoon Asian spice sauce
- 1 teaspoon orange zest (optional)
- ½ cup freshly squeezed orange juice (preferably from small oranges like mikans, mandarins, or clementines)
Vegetables & Garnish
- 2 medium heads fresh broccoli (about 6-7 cups florets)
- Sesame seeds for garnish
Instructions
- Cook the brown rice: Rinse the brown rice three times, then add it to a large pot with 1 ¾ cups of water (or broth). Bring to a boil, then immediately reduce to a simmer. Cover and cook for 20-35 minutes, or according to package instructions. Without lifting the lid, remove from heat and let sit for 10 minutes to finish cooking.
- Brown the ground chicken: While the rice cooks, heat sesame oil in a large pan or wok over low-medium heat. Add the ground chicken and cook, stirring occasionally, until browned on all sides but not fully cooked through.
- Prepare the sauce and simmer: Add the grated ginger, minced garlic, Asian spice sauce, orange juice (and zest if using), and soy sauce or tamari to the pan with the chicken. Stir well and bring to a gentle simmer. Let it cook on low heat for 3-5 minutes, stirring occasionally, until the sauce has thickened and reduced slightly. Remove from heat.
- Steam the broccoli: Fill a pot with about 1 inch of water and place a steamer basket inside. Add the broccoli florets and stems to the basket, cover, and steam for 4 minutes until tender-crisp. Alternatively, if using a rice cooker with a steamer basket, steam the broccoli at the same time as the rice.
- Assemble the bowls: Divide the cooked brown rice evenly among four bowls. Top with the orange ground chicken mixture and steamed broccoli. Garnish with sesame seeds and, if desired, squeeze a bit of extra fresh orange juice over each bowl before serving.
Notes
- For added flavor, toast the brown rice in a little oil before cooking.
- Using broth instead of water to cook the rice adds extra depth.
- Adjust the Asian spice sauce quantity to your heat preference.
- Freshly squeezed orange juice delivers the best flavor; avoid bottled juice for this recipe.
- You can substitute broccoli with other steamed vegetables like snap peas or green beans.
