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overhead view of Orange Honey-Ginger Chicken and Rice Bowl in a bowl on a marble counter
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
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Ingredients Equipment Method

Ingredients
  

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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