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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
Boneless, skinless chicken thighs (see note below)
Cooked white rice
What You’ll Need
Cornstarch or all-purpose flour
Makes 3 servings
25 minutes active time
25 minutes total time
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.
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.
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.
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.
Meanwhile, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.
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.