The Cut — Crispy Orange Glazed Chicken Bowl Vol. 1

Ingredients

Gather everything before you start so the cooking flow stays quick and clean.

• 200 g boneless skinless chicken thighs, diced
• 60 g jasmine rice, dry
• 1 tbsp soy sauce, for marinade
• 0.5 tsp paprika
• 0.3 tsp salt
• 1.5 tbsp cornstarch, for coating
• 1 piece whole egg
• 60 ml low fat milk
• 120 ml fresh orange juice, from 2 medium oranges
• 1 tbsp minced garlic
• 1 tsp fresh ginger, grated
• 1 tbsp soy sauce, for sauce
• 1 tsp cornstarch, for sauce
• 1 tsp honey
• 1 tsp sugar
• 50 g frozen edamame beans, shelled
• 60 g cherry tomatoes, halved
• 30 g lettuce leaves, roughly torn
• 1 tbsp spring onion, sliced
• 1 tbsp sriracha mayo, optional

Step-by-Step Instructions

1. Marinate the chicken: In a bowl combine 200 grams boneless skinless chicken thighs, diced with 1 tablespoons soy sauce, for marinade, 0.5 teaspoons paprika, 0.3 teaspoons salt, 1 whole egg and 60 milliliters low fat milk. Mix well until every piece is coated. Let it sit for at least 15 minutes — the egg and milk create a batter that holds the cornstarch beautifully.
2. Cook the rice: Rinse 60 grams jasmine rice, dry until water runs clear. Cook according to packet instructions. Fluff with a fork and keep warm.
3. Coat and bake the chicken: Preheat oven to 220°C. Add 1.5 tablespoons cornstarch, for coating to the marinated chicken and toss until every piece is lightly coated. Place on a wire rack over a baking tray — this is key for air circulation and crispiness. Spray lightly with oil. Bake until golden and crispy, flipping once halfway through.
4. Build the orange glaze: While chicken bakes, combine 120 milliliters fresh orange juice, from 2 medium oranges, 1 tablespoons minced garlic, 1 teaspoons fresh ginger, grated, 1 tablespoons soy sauce, for sauce, 1 teaspoons honey and 1 teaspoons sugar in a small pan over medium heat. Stir and bring to a gentle simmer. Mix 1 teaspoons cornstarch, for sauce with a splash of cold water and pour in while stirring. Cook until the sauce thickens and coats the back of a spoon. Remove from heat.
5. Prep the sides: Cook 50 grams frozen edamame beans, shelled in boiling water for 2 minutes then drain. Halve 60 grams cherry tomatoes, halved. Tear 30 grams lettuce leaves, roughly torn into the bowl as your salad base alongside the other sides.
6. Glaze and build the bowl: Toss the hot crispy chicken in the orange glaze immediately so it sticks. Add rice as your base. Place glazed chicken on one side, edamame, cherry tomatoes and lettuce on the other. Garnish with 1 tablespoons spring onion, sliced and drizzle with 1 tablespoons sriracha mayo, optional if using. Serve immediately.

Nutrition Estimate

Nutrition values are estimates for home cooking guidance and may vary by ingredient brand, weight, and cooking method.