Orange chicken and vegetable stir-fry with jasmine rice
30 – 40 Minutes
We lightened and brightened a take-out favorite with our signature Sun Basket orange glaze and a rainbow of fresh vegetables.
- ½ cup jasmine rice
- 1 yellow onion
- 1 carrot
- 1 red bell pepper
- ¾ pound broccoli
- 10 ounces boneless skinless chicken thigh pieces
- 1 orange
- Sun Basket orange glaze base (fresh ginger - fresh garlic - honey - tamari - rice vinegar - toasted sesame oil)
- 1 teaspoon arrowroot powder
- 1 tablespoon sambal oelek (optional)
The origin of orange chicken is murky. The large restaurant chain Panda Express claims to have invented it. Others insist that it is an adaptation of a lighter, tangier stir-fry from Hunan that includes orange zest, chiles, and garlic.
Cook the rice
- Rinse the rice.
While the rice cooks, prepare the stir-fry ingredients.
Prep the stir-fry ingredients
- Peel and coarsely chop the yellow onion.
- Scrub or peel the carrot and trim off the ends; cut the carrot on the diagonal into ¼-inch-thick slices.
- Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into 1-inch-wide strips and then crosswise into 1-inch pieces.
- Cut the broccoli into 1-inch florets; trim off any coarse stems.
Sear the chicken
- Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
While the chicken cooks, prepare the orange glaze.
Make the orange glaze
- Zest and juice the orange, keeping the zest and juice separate.
Cook the vegetables; finish the stir-fry
Add the chicken and any accumulated juices and continue cooking, stirring occasionally, until cooked through, 2 to 4 minutes. Stir in the orange glaze and cook until warmed through, about 1 minute. Season to taste with salt and pepper.
Protein: 41g (82% DV), Fiber: 11g (44% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 6g, Saturated Fat: 2.5g (13% DV), Cholesterol: 115mg (38% DV), Sodium: 570mg (24% DV) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 105g (35% DV), Total Sugars: 35g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.