Recipe Review: Orange-Chicken Rice Bowl

I think I’ve mentioned before that I stink at making Chinese food.  Sometimes, however, I stumble across a recipe that does most of the work for me, like this one

orange-chicken rice bowl

Orange-Chicken Rice Bowl

Serves: 4


  • 1lb. boneless skinless chicken breasts, cut into strips
  • ¼ cup Asian Toasted Sesame Dressing
  • ¼ cup orange juice
  • 3 cups frozen stir-fry vegetables
  • 3 cups hot cooked long-grain white rice
  • ¼ cup chopped salted peanuts


  1. Heat large nonstick skillet on medium-high heat. Add chicken; stir-fry 5 to 7 min. or until done.
  2. Stir in dressing and juice. Bring to boil. Add vegetables; cook 5 to 7 min. or until heated through, stirring occasionally.
  3. Serve over rice; top with nuts.


  • The flavor of this dish is great, but I prefer mine with more sauce so I think next time I’ll double the sauce contents (the dressing and orange juice). 
  • I’m not an enormously huge fan of broccoli in my Chinese food and most frozen stir-fry mixes are at least 50% broccoli.  I think next time I’ll use half a bag of stir-fry mix and half a bag of frozen bell peppers and onions. 
  • This is definitely a quick and easy weeknight meal. 

You can view all of the recipes I’ve posted by clicking here.


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