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.

Signature Sauce

Orange chicken and vegetable stir-fry with jasmine rice

Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 690 Calories/Serving

30–45 Minutes

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

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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)
  • Sun Basket 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)

Nutrition per serving

Calories: 690, Protein: 40g (80% DV), Fiber: 9g (36% DV), Total Fat: 17g (26% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 4g, Saturated Fat: 2.5g (13% DV), Cholesterol: 115mg (38% DV), Sodium: 360mg (15% DV), Carbohydrates: 96g (32% DV), Total Sugars: 30g, Added Sugars: (honey): 14g (28% DV).
Contains: Tree Nuts (coconut)

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.

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.