Orange Chicken with Broccoli

For a fresh twist on your favorite takeout, this chicken gets golden around the edges in a hot pan, and is sweetened with a big squeeze of real citrus.

What You Get

Broccoli 

Scallions

Orange 

Stir-fry sauce 

Boneless, skinless chicken thighs (see note below) 

Cooked white rice 

Sesame seeds 

What You’ll Need

Cornstarch or all-purpose flour 

Vegetable oil

Salt 

Makes 3 servings

25 minutes active time

25 minutes total time

Step 1 

Cut the broccoli into florets. Slice a handful of the green parts of the scallions. In a small bowl, stir together the juice of the orange and the stir-fry sauce. 

Step 2 

Remove the chicken from the packaging and pat dry with paper towels. Slice the chicken into bite-size pieces. Place the chicken in a large bowl, sprinkle with ¼ cup cornstarch or flour, and toss to coat. Place the chicken by the stove. 

Step 3 

In a large wok or sauté pan over medium-high heat, warm ¼ cup vegetable oil. When it shimmers, add the chicken and cook until lightly crisp and golden, about 3 minutes per side. Transfer the chicken to a plate. 

Step 4 

Return the pan to the heat. Add the broccoli florets and stir-fry until bright green and tender-crisp, 3 to 5 minutes. Return the chicken to the pan, along with the orange sauce. Continue to stir-fry until coated and warmed through, 1 minute longer. Season to taste with salt. 

Step 5 

Meanwhile, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. 

Step 6 

Heap the rice into bowls and top with the orange chicken and broccoli. Sprinkle with the scallions and sesame seeds and serve warm. 

Note: The chicken thighs may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.

Contains: wheat, soy.