The Dinner Planner


Orange Ginger Chicken Bowl

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Servings 4


  • 500 grams chicken breast - cubed
  • 3 tbsp cornflour
  • 3 tbsp soy sauce
  • 1 medium orange - zest and juice
  • 5 tsp rice wine vinegar
  • 2 tsp ginger - grated
  • 2 tsp brown sugar
  • 4 radishes - finely sliced
  • 1 lebenese cucumber - sliced
  • 2 tbsp oil - we used peanut
  • 200 grams green beans - fresh or frozen
  • 1 cup rice
  • 2 tbsp slivered almonds - toasted. Could also use sesame seeds


  • Combine chicken and 1 tablespoon soy sauce a small bowl; stir to coat. Set aside.
  • Cook rice as per instructions, or your preferred method.
  • Meanwhile, whisk the remaining 2 tablespoons 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 cornflour; toss to coat. Heat oil in a large fry pan 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 almonds .

Tips and Variations

VEGETARIAN - Replace the chicken with tofu. Marinate and cook as per chicken.
GLUTEN FREE - Choose tamari or GF soy sauce and ensure your cornflour is GF.

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