Crispy Orange Chicken

with jasmine rice and broccoli

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Mild

Contains: Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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
  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • 6 fl. oz. Canola Oil
  • Info
    ⅓ cup Tempura Mix
  • Info
    4 fl. oz. Orange Sauce
  • 1 tsp. Sriracha

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.

  • Nutrition (per serving)

  • Calories
    830
  • Carbohydrates
    100g
  • Fat
    28g
  • Protein
    44g
  • Sodium
    1426mg

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

  • 1

    Cook the Rice

    Bring a small pot with rice and 1½ cups 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.

  • 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.

  • 3

    Batter the Chicken

    Add canola oil to a medium non-stick pan and place over medium heat. Let oil heat, 5 minutes. While oil heats, pat diced chicken dry, and season with a pinch of salt. Combine tempura mix, ¼ cup cold water, and a pinch of salt and pepper in a mixing bowl. Stir until a thin batter forms, like a thin pancake batter. If too thick, add cold water 1 Tbsp. at a time until desired consistency is reached. Add chicken pieces to batter and coat evenly.

  • 4

    Cook the Chicken

    Combine 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.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, combining chicken and broccoli and placing on rice. Drizzle with any remaining sauce. Alternatively, plate chicken and broccoli separately. Bon appétit!

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