Orange Chicken with Broccoli Kit

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

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.