Orange chicken and vegetable stir-fry with jasmine rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Orange chicken and vegetable stir-fry with jasmine rice

Signature Sauce

Orange chicken and vegetable stir-fry with jasmine rice

Gluten-Free Friendly, Dairy-Free, Soy-Free, Protein Plus

2 Servings, 690 Calories/Serving

30–45 Minutes

We lightened and brightened a take-out favorite with our signature Sunbasket orange glaze and a rainbow of fresh vegetables.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup jasmine rice
  • 1 organic yellow onion
  • 1 organic carrot
  • 1 organic red or other bell pepper
  • ¾ pound organic broccoli
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • Sunbasket orange glaze base (fresh orange juice - honey - coconut aminos - coconut vinegar - sesame oil - fresh garlic - fresh ginger)
  • 1 teaspoon arrowroot powder
  • 1 tablespoon sambal oelek (optional)
Chef's Tip
If cooking 4 servings, in Step 5, you’ll get the best results if you cook the components in batches: first the onions, carrots, and bell peppers until starting to soften, 5 to 7 minutes total; then the broccoli until crisp-tender, 1 to 2 minutes total; and finally, finish cooking the chicken and any accumulated juices until cooked through, 2 to 4 minutes total. Transfer the ingredients to the same large heatproof bowl as you go, adding more oil to the pan between batches if needed. When everything is cooked, add the orange glaze to the bowl, toss to coat, season to taste with salt and pepper, and serve.
Ingredient IQ
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 (a province of China) that includes orange zest, chiles, and garlic.

Nutrition per serving

Calories 690, Total Fat 17g (22% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 360mg (16% DV), Total Carb. 96g (35% DV), Fiber 9g (32% DV), Total Sugars 30g (Incl. 14g Added Sugars, 28% DV), Protein 40g
Contains: Tree Nuts (coconut), Sesame

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and 1 cup [1½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the rest of the meal.

2

Prep the vegetables

  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • Scrub or peel the carrot and trim 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 lengthwise into 1-inch-wide strips, then crosswise into 1-inch pieces.
  • Cut the broccoli into 1-inch florets; trim any coarse stems.

3

Sear the chicken

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel. Cut the chicken crosswise into 1-inch-thick strips, then cut the strips crosswise into 1-inch cubes. Season lightly with salt and pepper.
In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 2 to 3 minutes. Transfer to a plate. Do not clean the pan.
While the chicken cooks, prepare the orange glaze.

4

Make the orange glaze

In a small bowl, stir together the orange glaze base, arrowroot powder, and as much sambal oelek as you like. Season to taste with salt and pepper.

5

Finish the stir-fry

In the same pan used for the chicken, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the carrot and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the bell pepper and broccoli and cook until crisp-tender, 1 to 2 minutes.
Return the chicken and any accumulated juices to the pan and cook, 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.

Serve

Transfer the rice to individual bowls, top with the stir-fry, and serve any remaining sambal oelek on the side.
Kids Can!
  • Rinse the rice.
  • Time the rice.
  • Measure the onion.
  • Scrub the carrot.
This website uses cookies to enhance user experience and to analyze performance and traffic on our website. By using our site, you agree to the storing of cookies on your device.