Crispy Orange Chicken and Vegetable Bowl

Crispy popcorn chicken and stir-fry vegetables served over rice with an Asian-style orange sauce. A delicious dinner, ready in 20 minutes!

Course Dinner

Skill Level Easy

Prep Time 5

Total Time 20

Servings

Calories 794kcal

Crisp chicken. Heat chicken according to package. (Bake or air fry - approx 10 minutes)
Cook rice. Prepare rice according to package instructions or use pre-cooked white rice and heat according to package.
Make sauce. While chicken and rice are heating, add orange marmalade, mustard, rice vinegar, teriyaki sauce, and Sriracha sauce to a large skillet over medium/high heat. Bring to a boil, stir to combine.
Add veggies. Add stir-fry vegetables to sauce. Cook in bubbling sauce for 3-5 minutes or until vegetables are soft but still bright in color. Reduce to simmer.
Assemble bowls. When chicken and rice are ready, build each bowl by layering cooked rice, cooked popcorn chicken, then pour the sauce over top of the chicken, completely coating it and adding as many vegetables as you’d like.
Top with chopped green onions for garnish and Sriracha sauce if you like heat!

If you want to crisp your veggies more, you can sauté in 2 tablespoon of oil first, then add them to the sauce.
For added flavor, add ¼ teaspoon each garlic and ginger powder to the sauce.