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.
Allergen Note: Contains wheat, soy.
Cut the broccoli into florets. Thinly slice a handful of the green parts of the green onions. 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-sized 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.
Heap the rice into bowls and top with the orange chicken and broccoli. Sprinkle with the green onions and sesame seeds and serve warm.
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.