clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon


  • Total Time: 20


A quick-and-easy homemade version of Orange Chicken and Rice that’s sure to become a favorite meal


  • 4 cups brown rice, prepared according to box directions
  • 4 boneless, skinless chicken breasts, cut in half (about 2 pounds), and lightly pounded so the breasts are even thickness.
  • 1 TBS sesame oil
  • salt
  • pepper
  • ¾ cup orange juice
  • ¼ cup honey
  • ¼ cup agave (or omit and use ½ cup honey total)
  • 4 garlic cloves, minced
  • 1 inch fresh ginger, peeled and minced
  • ⅓ cup low sodium soy sauce
  • ¼ cup rice wine vinegar
  • ½ tsp red pepper flakes
  • 3 TBS cornstarch
  • 3 green onions, diced
  • 1 TBS sesame seeds


  1. In a large skillet, heat sesame oil over medium heat. Sprinkle salt and pepper generously over chicken breasts, on both sides. Add chicken to skillet, and cook on medium high for 4 minutes. Flip chicken over and cook for 3-4 minutes, or until almost cooked through.
  2. In a medium bowl combine orange juice through cornstarch; whisk well to combine. Pour into skillet, and bring to a boil over medium/high heat. Sauce will begin to thicken, turn heat down to low; allow to simmer 2-3 minutes, stirring occasionally.
  3. Remove chicken breasts from skillet and slice into pieces. Place ½ – ¾ cup of brown rice into bowl, top with chicken breast slices. Spoon sauce over the top; garnish with green onions and sesame seeds.


  • Serving Size: 4