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.
In your bag
- 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.
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.