Meal Kit
Better-Than-Takeout Orange Chicken
with white rice and green onion
Prep & Cook Time: 35-45 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Eggs, Soy
- Fiber-Rich
- Protein-Packed
Chef
Nick Di Giovanni
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 1 Navel Orange
- 1 Red Bell Pepper
- 5.47 oz. Long Grain White Rice
- ¼ cup Tempura Mix
- ⅘ fl. oz. Tamari Soy Sauce
- ½ fl. oz. Seasoned Rice Wine Vinegar
- ½ oz. Brown Sugar
- 2 Green Onions
- 0.44 oz. Mayonnaise
- 2 tsp. Sambal
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories850
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Carbohydrates106g
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Net Carbs101g
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Fat29g
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Protein39g
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Sodium1850mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Small Pot
- 2 Mixing Bowls
- 1 Zester
- 1 Plate
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Rice
Bring a small pot with rice and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
2 Prepare Ingredients and Make Orange Mixture
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.
Zest, halve, then juice orange.Trim and thinly slice green onions, keeping white and green portions separate.In a mixing bowl, combine 3 Tbsp. orange juice, sambal (to taste), soy sauce, vinegar, brown sugar, 1 tsp. orange zest, and a pinch of salt and pepper. Set aside. -
3 Prepare the Chicken
Pat chicken dry.
In another mixing bowl, combine mayonnaise, Asian garlic, ginger, and chile seasoning (use less if spice-averse), and chicken. Gently toss until coated.Add tempura mix and gently toss until coated. -
4 Start the Chicken Mixture
Line a plate with a paper towel.
Place a medium non-stick pan over medium-high heat and add 3 Tbsp. olive oil.Add chicken to hot pan in an even layer. Reserve excess tempura mix in bowl.Cook, flipping once or twice, until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner and transfer chicken to a rack or towel-lined plate. Discard all but 1 Tbsp. oil.Return pan to burner. Reduce heat to medium. -
5 Finish Chicken Mixture and Finish Dish
Add bell peppers and white portions of green onions to hot pan. Stir often until softened, 2-3 minutes.
Add reserved tempura mix and stir until no dry mix remains.Remove from burner. Stir in orange mixture and chicken until coated.Return to burner. Bring to a simmer.Once simmering, immediately remove from burner. If sauce is too thick, add water, 1 tsp. at a time, until desired consistency is reached.Plate dish as pictured on front of card, topping rice with chicken mixture, and garnishing with green portions of green onions. Bon appétit!
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