Crispy Orange Chicken

with jasmine rice and broccoli

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Eggs, Wheat, Soy

A note about serious food allergies

Delivery is such a chore; you have to pick up the phone (or download the app), decide what you want, decide what to tip the driver… Who has time for that? Especially when a delicious spicy orange chicken, with fresh ingredients, is just a meal kit away. Fragrant jasmine rice, roasted broccoli, and the star: tempura-battered chicken doused in spicy orange sauce. You know the old saying: Give a man a carton of crispy orange chicken, he eats for one night (and feels hungry an hour later), teach a man how to make crispy orange chicken, he orders Home Chef forever.

In Your Box (serves 2)

  • ¾ cup Jasmine Rice
  • 8 oz. Broccoli Florets
  • 2 Boneless Skinless Chicken Breasts
  • 6 fl. oz. Canola Oil
  • Info
    ⅓ cup Tempura Mix
  • Info
    4 fl. oz. Spicy Orange Sauce
  • 1 tsp. Sriracha
  • Nutrition (per serving)

  • Calories
    861
  • Carbohydrates
    100g
  • Fat
    28g
  • Protein
    47g
  • Sodium
    1670mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Medium Non-Stick Pan
  • 2 Mixing Bowls

Before You Cook

  • Step 1 - Cook the Rice
    1

    Cook the Rice

    Bring a small pot with rice and 1½ cup water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner. Set aside covered. While rice cooks, roast broccoli.

  • Step 2 - Roast the Broccoli
    2

    Roast the Broccoli

    Cut broccoli into bite-sized pieces. Place broccoli on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer. Roast in hot oven until tender, 14-16 minutes. While broccoli roasts, batter chicken.

  • Step 3 - Batter the Chicken
    3

    Batter the Chicken

    Pat chicken breasts dry. On a separate cutting board, cut chicken into ½" pieces. Season with a pinch of salt. Add canola oil to a medium non-stick pan and place over medium heat. Let oil heat, 4-6 minutes. While oil heats, combine tempura mix, ⅓ cup very cold water, and a pinch of salt and pepper in a mixing bowl. Stir until batter is extremely thin, almost the consistency of water. If needed, add very cold water 1 Tbsp. at a time until desired consistency is reached. Add chicken pieces to batter and cover evenly.

  • Step 4 - Cook the Chicken
    4

    Cook the Chicken

    Combine spicy orange sauce and Sriracha (to taste) in another mixing bowl. Test oil temperature by adding a drop of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. Working in batches, carefully add chicken pieces to hot oil and cook until golden brown on two sides and pieces reach a minimum internal temperature of 165 degrees, 1-3 minutes per side. Remove chicken to bowl with sauce and coat evenly.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card, drizzling chicken with remaining sauce. Alternatively, plate chicken and broccoli separately. Bon appétit!