Orange Chicken Grain Bowl

Sunkist sg-en sunkist logo

Orange Chicken Grain Bowl

In partnership with The Pantry Boy (@thepantryboy)

Number of servings

Chicken Marinade Ingredients

4 boneless chicken thigh
60 g light soy sauce
60 g cooking sake
60 g Sunkist^® Cara Cara orange, juiced
30 g honey
20 g ginger, grated
3 cloves garlic, grated

Quinoa Ingredients

2 cup quinoa
4 cup water
Salt as needed

Roasted Vegetables Ingredients

150 g butternut pumpkin, large dice
150 g cherry tomato
100 g Shimeji mushroom
3 cloves garlic
3 springs rosemary
3 tbsp. olive oil
Salt as needed
Spring onion for garnish
Edamame for garnish

Chicken Orange Glaze Ingredients

Sunkist^® Cara Cara orange, zested
20 g light soy sauce
20 g honey

Chicken Marinade

Directions

Combine chicken marinade ingredients in a mixing bowl, whisk well
Place chicken thigh into the marinade and let it sit in the chiller for 4 hours
Remove chicken from marinade, place on a baking tray and roast in the oven at 180C for 20 minutes till lightly charred and fully cooked

Quinoa

Directions

In a pot, add in quinoa and water and bring it to a boil
Simmer the quinoa for 15 minutes, turn heat off and cover the pot for 5 minutes
Open the cover and fluff the cooked quinoa with a fork, season with salt as needed

Roasted Vegetables

Directions

On a baking tray, place butternut pumpkin, cherry tomato, shimeji mushroom and garlic on it
Sprinkle rosemary, salt and drizzle olive oil on the vegetables before roasting in a 180C oven for 15 minutes

Chicken Orange Glaze

Directions

In a bowl, combine all ingredients together, mix well
Using a brush or spoon, glaze the roasted chicken thigh evenly and slice the chicken thigh into long strips

Assembling the grain bowl

Directions

In a bowl, spoon in quinoa, top it with sliced chicken thigh and roasted vegetables
For garnish, sprinkle chopped spring onions and edamame
Enjoy!