Meal Kit
Crispy Orange Chicken
with peppers and jasmine rice
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Wheat, Sesame, Soy
Chef
Maija Barnes
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 1 Red Bell Pepper
- ¾ cup Jasmine Rice
- 1⅘ oz. Low Sodium Orange Sauce
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½ cup Panko Breadcrumbs
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¼ cup Tempura Mix
- 2 Green Onion
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2 tsp. Miso Sauce Concentrate
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½ tsp. Multicolor Sesame Seeds
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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Calories840
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Carbohydrates101g
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Net Carbs95g
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Fat30g
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Protein38g
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Sodium1790mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Small Pot
- 1 Mixing Bowl
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 shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat chicken dry and season all over with 1/4 tsp. salt. -
2 Cook the Rice
Bring a small pot with rice, miso, white portions of green onions, and 11/4 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 add 1/4 tsp. salt. Stir to combine and set aside.While rice cooks, continue recipe. -
3 Cook the Bell Peppers
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add bell peppers to hot pan. Stir occasionally until tender, 6-8 minutes.Remove from burner. Transfer bell peppers to cooked rice and stir to combine. Wipe pan clean and reserve. -
4 Prepare Chicken and Heat Oil
In a mixing bowl, combine tempura mix and 3 Tbsp. water. Spread panko in an even layer on a plate.
Line another plate with a paper towel. Return pan used to cook bell peppers to medium heat and add 3 Tbsp. olive oil. Let heat, 5 minutes.While oil heats, add chicken to tempura-water mixture and stir until coated. Transfer to plate with panko. Flip until coated on both sides, pressing gently to adhere. -
5 Fry Chicken and Finish Dish
Working in batches if necessary, carefully add chicken to hot pan and cook until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 1-3 minutes per side.
Remove from burner. Transfer chicken to towel-lined plate.Plate dish as pictured on front of card, topping rice with chicken, topping chicken with orange sauce, and garnishing chicken and rice with green portions of green onions and sesame seeds. Bon appétit!
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