Executive Orange Chicken Bento

A refined take on classic Pollo a la Naranja, this executive-style meal features tender chicken glazed in a vibrant orange sauce, paired with steamed jasmine rice and sautéed vegetables for a balanced lunch.

Steps

1. In a bowl, combine orange juice, orange zest, soy sauce, honey, rice vinegar, minced garlic, and grated ginger to make the orange sauce. 2. Cut chicken breast into bite-sized pieces, season with salt and pepper. 3. Heat vegetable oil in a pan over medium heat, cook chicken until browned and cooked through, about 5-7 minutes. 4. Pour the orange sauce over the chicken, simmer for 2-3 minutes until the sauce thickens and coats the chicken. 5. Steam broccoli and carrot slices until tender but still crisp. 6. Plate cooked jasmine rice, top with orange chicken, and arrange steamed vegetables on the side. 7. Garnish with sesame seeds if desired and serve warm.

150g boneless chicken breast 1/2 orange (juice and zest) 1 tbsp soy sauce 1 tsp honey 1 tsp rice vinegar 1 garlic clove, minced 1/2 tsp grated ginger 100g cooked jasmine rice 50g broccoli florets 50g carrot, sliced 1 tsp vegetable oil Salt and pepper to taste Sesame seeds for garnish (optional)