Crispy Orange Chicken & Szechuan Green Beans
with Dark Meat Chicken, Rice, Scallion Rangoon & Sweet Chili Sauce
- Wheat
- Milk
- Soy
- Sesame
- Eggs
Crispy tempura-coated dark meat chicken is shallow-fried and glazed in a tangy orange sauce, then paired with savory Szechuan green beans and fluffy jasmine rice. On the side, restaurant-style homemade crispy scallion–cream cheese rangoon are hot and ready to dip (and wow!) in a sweet chili sauce.
Ingredients
½ tablespoon
Cornstarch
3 ounce
Sweet Thai Chili Sauce
16 ounce
Green Beans
24 unit
Wonton Wrappers
(Contains: Wheat)
10 ounce
Diced Skinless Dark Meat Chicken
12 tablespoon
Cream Cheese
(Contains: Milk)
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
2 tablespoon
Szechuan Paste
(Contains: Sesame, Soy, Wheat)
1 unit
Pho Stock Concentrate
6 ounce
Orange Sauce
(Contains: Soy)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
½ tablespoon
Sesame Oil
(Contains: Sesame)
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
2 unit
Scallions
¾ cup
Jasmine Rice
Not included in your delivery
2 tablespoon (tbsp)
Cooking Oil
2 teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Trim green beans if necessary. Trim and thinly slice scallions.
-
Open package of chicken* and drain off any excess liquid.
-
Place chicken, soy sauce, and garlic-ginger scallion paste in a medium bowl; stir to combine. Set aside to marinate.
-
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
-
While rice cooks, toss green beans on a baking sheet with a large drizzle of oil and Szechuan paste until evenly coated. Roast on top rack until browned and tender, 10-12 minutes.
- Meanwhile, in a small bowl, combine cornstarch and 2 TBSP water (4 TBSP for 4 servings).
-
In a second medium bowl, combine scallions, cream cheese, and stock concentrate.
- On a clean work surface, working one at a time, add about 2 tsp scallion filling to the center of each wonton wrapper. (You should have enough filling for 16-18 wrappers; 32-36 for 4 servings. Save any unfilled wrappers for another use.)
- Using your fingers, brush a thin layer of cornstarch mixture around the edges. Fold each wonton into a triangle, meeting the top and bottom corners to each other and pressing firmly around the filling to remove any air and seal. TIP: Cover filled wontons and remaining wrappers with damp paper towels as you work to keep them from drying out.
- Wash and dry bowl used for filling.
-
Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Once oil is hot, carefully add scallion rangoons in an even layer. (TIP: To check if oil is hot enough, tear off a small piece from an unfilled wonton wrapper; carefully drop it into the pan. If the oil sizzles, it’s ready.) Fry rangoons, turning as they brown, until crispy, 2-3 minutes. (Work in batches; don’t crowd the pan! If oil gets too hot, lower heat.)
-
Transfer to a paper-towel-lined plate. Reserve pan with oil.
- Meanwhile, in bowl used for rangoon filling, combine tempura batter mix and ½ tsp salt (1 tsp for 4 servings). Using a slotted spoon, transfer chicken to bowl with seasoned batter mix; toss to coat. TIP: Drain as much marinade as possible from the chicken before adding to bowl or coating will clump together.
- Heat reserved pan with oil over medium-high heat. Working in batches, add coated chicken; cook, turning occasionally, until golden brown and cooked through, 4-6 minutes. TIP: Add another drizzle of oil if pan seems dry. Lower heat if browning too quickly.
-
Transfer to a paper-towel-lined plate. Season with a pinch of salt.
- In a large bowl, combine orange sauce, sesame seeds, and half the sesame oil (all for 4 servings). Add chicken; toss until coated.
- Fluff rice with a fork.
- Divide orange chicken, green beans, and rice between plates. Serve with scallion rangoon and chili sauce for dipping.
