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Speedy Stir-Fry

Orange chicken and vegetable stir-fry with jasmine rice

Gluten-Free, Dairy-Free

2 Servings, 800 Calories/Serving

30 – 40 Minutes

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

Ingredients

  • 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)

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 that includes orange zest, chiles, and garlic.

Instructions

1

Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and ¾ cup 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 stir-fry ingredients.

2

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.

3

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.
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

  • Zest and juice the orange, keeping the zest and juice separate.
In a small bowl, stir together the orange zest, ⅓ cup orange juice, orange glaze base, arrowroot powder, and as much sambal oelek as you like.

5

Cook the vegetables; finish the stir-fry

In the same pan used for the chicken, if dry, add 1 tablespoon 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.
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.

6

Serve

Transfer the rice to individual bowls, top with the stir-fry, and serve.

Nutrition per serving: 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.
Contains: Soy.

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