Baked Orange Honey-Ginger Chicken and Rice Bowl

This baked orange honey-ginger chicken and rice bowl is one of my favorite simple meals. It has the perfect sweetness from the honey, a little heat from the ginger, and just enough orange to brighten everything up.

The chicken bakes while the rice cooks, so it’s easy to pull together on a weeknight. It’s great for meal planning too — I usually save a portion for lunch the next day and it still tastes just as good.

Why I Love This Recipe

• The sauce is made with just a few ingredients.
• The chicken bakes while the rice cooks, so there’s not much to do.
• It’s great for leftovers and tastes even better the next day (if you're into meal planning – this recipe is great).

How I Like to Serve It

I serve this with jasmine rice, a spoonful of the pan sauce, and something fresh on top — usually shredded cabbage or cucumbers. A squeeze of lime or some sliced scallions are nice if I have them. If I’m packing it up for later, I keep the sauce separate until I’m ready to eat.

Prep First

• Preheat the oven.
• Trim and pat dry the chicken thighs.
• Mince the garlic and grate the fresh ginger.
• Juice the orange and mix the sauce ingredients.
• Rinse your rice and get it cooking early.
• Prep your toppings (scallions, cucumber, herbs).

What You’ll Need For This Baked Orange Honey-Ginger Chicken (With Subs)

• Boneless, skinless chicken thighs — or breasts, but thighs stay juicier
• Fresh orange juice — bottled works if needed
• Organic honey — maple syrup works, but honey gives a better glaze
• Fresh ginger — grated or finely minced
• Fresh garlic cloves — minced
• Tamari (gluten-free)— or soy sauce (low sodium)
• Olive oil or avocado oil — just a little to coat the pan
• Cooked white rice — jasmine or long grain
• Scallions, cucumbers, toasted sesame seeds, herbs — for topping

How to Make This Rice Bowl

1. Preheat the oven and lightly oil a baking dish.
2. In a bowl, whisk together orange juice, honey, tamari, garlic, and ginger.
3. Place the chicken in the baking dish and pour the sauce over the top.
4. Bake uncovered until the chicken is fully cooked and the sauce starts to reduce.
5. Halfway through, spoon the sauce over the chicken to keep it coated.
6. Right at the end, turn the broiler to low and let the top caramelize — just for a minute or two.
7. Serve over hot rice with sliced scallions, toasted sesame seeds or cucumbers on top.

What to Serve With This

If I’m adding a side, I usually go with something fresh and simple to balance the sweet and tangy flavors.

• Cilantro lime rice, which adds a bright, citrusy note that pairs well with the chicken.
• Grilled chicken and cilantro-lime rice bowl, for a hearty option that complements the main dish.
• 20-minute simple black bean pasta salad, if I want a little more on the table.

If You Like This Then You’ll Love

• Street corn chicken rice bowl, with grilled chicken, corn, and lime.
• Filipino-style adobo chicken and coconut rice bowl, with baked chicken thighs and sweet coconut rice.
• Cuban mojo chicken rice bowl, made with citrusy garlic marinade and jasmine rice.

I love hearing what you’re making. Let me know if you tried this orange honey-ginger chicken and rice bowl — or if you added your own twist.

Olga

Baked Orange Honey-Ginger Chicken and Rice Bowl

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This baked orange honey-ginger chicken and rice bowl is baked in the oven with a slightly sticky orange glaze and served over jasmine rice for a perfect dinner.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Lunch

Cuisine: American

Ingredients Equipment Method

Ingredients

  

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For the Chicken:

• 2 lbs boneless skinless chicken thighs
• ½ cup fresh orange juice freshly squeezed oranges
• 4 tbsp honey
• 2 tbsp tamari or low sodium soy sauce
• 1 tbsp avocado oil or olive oil
• 1 tbsp fresh ginger finely grated
• 4 cloves garlic minced
• salt pinch

For the Bowl:

• 4 cups cooked white rice jasmine or long grain
• 2 scallions thinly sliced
• 1 small cucumber sliced
• fresh herbs like cilantro or mint for topping optional
• lime wedges for serving optional
• toasted sesame seeds optional

Equipment

• 1 Cutting Board
• 1 Sharp Knife
• 1 Citrus juicer or reamer
• 1 Mixing Bowl
• 1 Ceramic or glass baking dish
• 1 Oven-safe tongs or spatula
• 1 Measuring Spoons and Cups

Method

 

1. Prep: Preheat the oven to 400°F and lightly oil a ceramic or glass baking dish.
2. In a bowl, whisk together orange juice, honey, soy sauce, ginger, garlic, and salt.
3. Place the chicken thighs in the baking dish and pour the sauce mixture over them.
4. Bake uncovered for 25–30 minutes, basting once halfway through with the sauce from the dish.
5. Turn the broiler on low and broil the chicken for 2–3 minutes at the end to caramelize the top; watch closely.
6. Remove the chicken from the oven and let it rest for 3–5 minutes before slicing or serving.
7. Scoop rice into bowls, top with chicken, spoon sauce over everything, and finish with scallions, cucumber, and herbs.

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