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Orange Ginger Chicken Over Jasmine Rice

This Orange Ginger Chicken Over Jasmine Rice is bursting with bright citrus and warming ginger flavors, perfect for a quick and tasty weeknight meal!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Asian
Keyword: Chicken, Citrus, Easy, Ginger, Quick
Servings: 4 servings

Ingredients

  • 2 pieces chicken breasts boneless and skinless
  • 1 cup jasmine rice
  • 2 cups chicken broth
  • 1 orange juiced and zested
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 2 tablespoons vegetable oil
  • 1 clove garlic minced
  • to taste salt and pepper
  • to garnish green onions chopped

Instructions

  • Rinse 1 cup of jasmine rice under cold water until water runs clear. Combine with 2 cups chicken broth in a medium saucepan. Bring to a boil over medium-high heat, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest covered for 5 minutes to steam.
  • Zest and juice 1 fresh orange. Grate 1 tablespoon fresh ginger and mince 1 clove garlic. In a small bowl, whisk together orange juice and zest, grated ginger, 2 tablespoons soy sauce, and 1 tablespoon honey to make the sauce.
  • Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Cook chicken for 5-6 minutes per side until golden brown and cooked through. Remove chicken and set aside to rest.
  • Reduce heat to medium. Add minced garlic to skillet and sauté for 30 seconds until fragrant. Pour in the orange ginger sauce, scraping skillet bottom to loosen browned bits. Simmer sauce for 2-3 minutes until slightly thickened. Slice chicken and return to skillet, coating with sauce.
  • Fluff jasmine rice with a fork and divide between plates. Top each serving with sliced orange ginger chicken. Garnish with chopped green onions and serve.

Equipment

  • Medium Saucepan
  • Large skillet or frying pan
  • Microplane or fine grater
  • Citrus juicer or reamer
  • Sharp knife and cutting board
  • Measuring Cups and Spoons
  • Wooden spoon or spatula

Notes

  • Rinse the jasmine rice well to avoid mushy texture.
  • Do not overcook the chicken; rest before slicing for juicy results.
  • Simmer the sauce longer or add cornstarch slurry to thicken if needed.
  • Substitute soy sauce with tamari for a gluten-free option.
  • Store chicken and rice separately to maintain texture when reheating.