Orange-Ginger Chicken Bowls


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.

Orange-Ginger Chicken Bowls
Photo: Jacob Fox
Active Time:
30 mins
Total Time:
40 mins


  • 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


  1. Combine chicken and 1 tablespoon tamari (or soy sauce) in a small bowl; stir to coat. Cover and refrigerate for 20 minutes.

  2. 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.

  3. 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.

  4. 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.


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.

Nutrition Facts (per serving)

485 Calories
21g Fat
45g Carbs
30g Protein
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.

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