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
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.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
If using shrimp, follow same instructions as chicken in Steps 3 and 4, patting shrimp dry and adding shrimp to hot pan, cooking undisturbed on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
If using whole chicken breasts, cut into 1" dice and follow same instructions as diced chicken, cooking until chicken reaches minimum internal temperature.
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.
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.
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 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.
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.
Finish the Dish
Plate dish as pictured on front of card, combining chicken and broccoli and placing on rice. Drizzle with any remaining orange-Sriracha sauce. Alternatively, plate chicken and broccoli separately. Bon appétit!
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Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.