News Orange-Ginger Chicken Bowls 4.8 (5) 4 Reviews The orange-ginger chicken gets a cornstarch coating for a few reasons: It locks moisture into the meat, creates a crispy coating and gives something for the sauce to cling to. We like the hint of flavor peanut oil adds to this stir-fry. But if you need to omit it due to a food allergy, any high-heat oil will do, like canola or grapeseed. By Adam Dolge Adam Dolge Instagram Adam Dolge is EatingWell's Lead Recipe Developer. Prior to joining the EatingWell team, Adam worked for the Meredith Food Studio in Birmingham, Alabama and tested and developed recipes for brands including Cooking Light, Southern Living, Real Simple, Food & Wine, People and Health. EatingWell's Editorial Guidelines Published on September 1, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Active Time: 30 mins Total Time: 40 mins Servings: 4 Nutrition Profile: Dairy-Free Egg Free Gluten-Free Low-Calorie Jump to Nutrition Facts Ingredients 1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces 3 tablespoons reduced-sodium tamari or soy sauce, divided Zest and juice of 1 medium orange 5 teaspoons rice vinegar, divided 2 teaspoons grated fresh ginger 2 teaspoons light brown sugar, divided 1 cup thinly sliced radishes 1 cup julienned English cucumber 3 tablespoons cornstarch 3 tablespoons peanut or canola oil 8 ounces trimmed green beans 2 cups cooked brown rice ¼ cup chopped unsalted roasted peanuts Sesame seeds and scallions for garnish Directions Combine chicken and 1 tablespoon tamari (or soy sauce) in a small bowl; stir to coat. Cover and refrigerate for 20 minutes. Meanwhile, whisk the remaining 2 tablespoons tamari (or soy sauce), orange zest and juice, 2 teaspoons vinegar, ginger and 1 teaspoon brown sugar in a small bowl. Set near the stove. Toss radishes and cucumber with the remaining 3 teaspoons vinegar and 1 teaspoon brown sugar in a medium bowl. Set aside. Sprinkle chicken with cornstarch; toss to coat. Heat oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Add the chicken and cook, undisturbed, for 1 minute. Continue to cook, stirring often, until crispy and cooked through, 5 to 7 minutes more. Add the orange juice mixture and cook, stirring constantly, until well coated. Add green beans and cook until tender-crisp, about 2 minutes. Serve over rice, topped with the radish mixture and peanuts. Sprinkle with sesame seeds and scallions, if desired. Tips Tip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing ingredients. Rate it Print Nutrition Facts (per serving) 485 Calories 21g Fat 45g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 2 cups Calories 485 % Daily Value * Total Carbohydrate 45g 16% Dietary Fiber 5g 18% Total Sugars 7g Protein 30g 60% Total Fat 21g 27% Saturated Fat 4g 20% Cholesterol 107mg 36% Vitamin A 493IU 10% Sodium 654mg 28% Potassium 695mg 15% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved