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.