Orange Chicken Asian Veggie Bowls

Monday I shared my Asian Veggie Bowls, Wednesday I shared my Orange Salmon Asian Veggie Bowls, today I have Orange Chicken Asian Veggie Bowls, the last way we customize Asian Veggie Bowls!

I’ve said it before but other than my husband we are not big meat eaters. S, my oldest daughter, would be the next in line and A, my youngest daughter, and I could not eat it and wouldn’t miss it. Maybe she’d miss something here or there but she never asks for it and often doesn’t want to it eat. This orange chicken though GAME CHANGER! It’s a favorite and one of the only things that the girls can agree on for dinner. Baby G likes it too! The rest of their veggie bowls or plate will look different but they both love the orange chicken!

As I mentioned these Asian Veggie Bowls are easy to customize, and the best part is…. I cook the salmon and chicken at the same time! They use the same marinade/glaze and I only have to make 1 batch for 4-5 servings! If everyone wants chicken fine. If everyone wants salmon ok. And if it’s like our house one wants salmon or just veggies and three want chicken GREAT!

The only difference is that the chicken needs to be marinated for 20 minutes (up to overnight) which can be done while you’re cooking the rice. The salmon the marinade/glaze can just be spooned over the salmon just before cooking. If doing both you can throw them both on the same pan in the air fryer and that’s it! They can also be baked in the oven it will just take a little longer. The chicken breast usually takes 2-3 minutes longer than the salmon, but it all depends on the thickness of the salmon and chicken, they’re pretty close in time.

To read more about our families eating, some changes, see the much longer Orange Salmon Asian Veggie Bowls post.

Does everyone in your house have the same “diet”?
A couple weeks ahead of the question ask on my blogiversary, What kind of recipes do you want to see on A Whisk and Two Wands this year?

Print Recipe

Orange Chicken Asian Veggie Bowls

Orange Chicken Asian Veggie Bowls are one of the ways to customize my Asian Veggie Bowls adding chicken! Simple, anything but boring, delicious grain bowls that are packed with whole food flavor and easily customizable for the whole family. Easy to make, can be prepped ahead for a quick weeknight dinner or lunch.

Prep Time

20 minutes

Cook Time

30 minutes

Passive Time

20 minutes

Servings

servings

Ingredients

• 1 c brown, or white rice
• 8 c baby spinach
• 2 small Persian Cucumbers, or half a large hot house cucumber thinly sliced
• 2 small avocados, pitted and sliced
• 1 mango sliced or cubed, or 2 small oranges peeled and segments separated
• 2 c sweet peas, or shelled edamame
• 1 red pepper, or 4 small red sweet peppers sliced
• 4-6 green onion, green parts only chopped
• 2 TBSP sesame seeds, black sesame seeds (Optional)
• 4 4 oz boneless skinless chicken breasts*

Asian Dressing

• 1/3 c rice wine vinegar
• 2-3 tsp soy sauce, liquid aminos
• 2 tsp toasted sesame oil
• 2 TBSP sugar

Orange Marinade

• 2 mandarins, or small oranges
• 2 TBSP orange marmalade
• 1-2 TBSP sriracha sauce
• 1 clove garlic, grated
• 3 TBSP chopped shallot or red onion
• 2 TBSP rice wine vinegar
• 1/4 c avocado oil
• 3 TBSP liquid aminos, or tamari (or combo of the two)

Prep Time 20 minutes Cook Time 30 minutes Passive Time 20 minutes Servings servings Ingredients 1 c brown, or white rice 8 c baby spinach 2 small Persian Cucumbers, or half a large hot house cucumber thinly sliced 2 small avocados, pitted and sliced 1 mango sliced or cubed, or 2 small oranges peeled and segments separated 2 c sweet peas, or shelled edamame 1 red pepper, or 4 small red sweet peppers sliced 4-6 green onion, green parts only chopped 2 TBSP sesame seeds, black sesame seeds (Optional) 4 4 oz boneless skinless chicken breasts* Asian Dressing 1/3 c rice wine vinegar 2-3 tsp soy sauce, liquid aminos 2 tsp toasted sesame oil 2 TBSP sugar Orange Marinade 2 mandarins, or small oranges 2 TBSP orange marmalade 1-2 TBSP sriracha sauce 1 clove garlic, grated 3 TBSP chopped shallot or red onion 2 TBSP rice wine vinegar 1/4 c avocado oil 3 TBSP liquid aminos, or tamari (or combo of the two)

Instructions

1. In a glass jar with a tight fitting lid shake dressing ingredients together and place in the refrigerator.
2. Cookie rice according to package instructions. If you want to meal prep this the rice can be cooked ahead and veggies/fruit prepared ahead of time.
3. Prepare Orange Marinade blending everything together in a food processor or blender.
4. Pat salmon filets dry, place filets skin side down on air fryer pan (or parchment paper lined baking sheet to cook in the oven) and spoon Orange Marinade over the filets and air fry at 325F for 8-10 minutes (will depend on thickness), until done.
5. Assemble bowls/plates with spinach, rice, cucumbers, mango or oranges, cucumbers, peas/edamame, and peppers. Top with salmon (I remove the skin first) and spinkle with green onions and optional sesame seeds .
6. Serve with dressing. Enjoy!

Recipe Notes

This recipe was created so that you can make one batch of the Orange Marinade for 4-5 servings weather making with salmon, chicken breast, or combination of.

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