Honey Mandarin Chicken & Pepper Stir-Fry
with Dark Meat Chicken & Rice
- Soy
- Wheat
- Tree Nuts
- Milk
Sweet, spicy, and satisfying, this chicken stir-fry is simply irresistible! Fresh-squeezed mandarin orange juice infuses the sauce along with a splash of soy sauce and drizzle of honey. Sizzle up tender dark meat chicken and green pepper, toss with that sumptuous sauce, then serve over fragrant jasmine rice with a sprinkle of almonds and scallions.
Ingredients
1 tablespoon
Cornstarch
20 ounce
Diced Skinless Dark Meat Chicken
½ cup
Jasmine Rice
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 unit
Long Green Pepper
1 unit
Ketchup
2 teaspoon
Honey
1 unit
Mandarin Orange
2 unit
Scallions
1 teaspoon
Sriracha
1 teaspoon
Garlic Powder
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
In a small pot, combine rice, ¾ cup water (1½ 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, wash and dry produce. Place sealed honey packets in a small bowl with enough hot water to cover. (Warming the honey helps make it pourable.) Halve mandarin; squeeze juice from both halves over a separate small bowl. Trim and thinly slice scallions, separating whites from greens. Halve, core, and thinly slice green pepper into strips.
To bowl with mandarin juice, whisk in honey, ketchup, and soy sauce until combined.
Open package of chicken* and drain off any excess liquid. In a medium bowl, combine chicken, cornstarch, garlic powder, a pinch of salt, and pepper.
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add coated chicken and cook, stirring occasionally, 3 minutes. Add scallion whites and green pepper. Cook, stirring occasionally, until chicken is cooked through and a crust forms, 2-3 minutes more.
Stir in honey mandarin sauce and continue to cook until sauce has thickened and everything is thoroughly coated, 1-2 minutes. Stir in ½ TBSP butter (1 TBSP for 4 servings). Taste and season with salt and pepper if desired.
Once rice is done, stir in ½ TBSP butter (1 TBSP for 4 servings); fluff with a fork.
Divide rice and chicken stir-fry between shallow bowls in separate sections. Top everything with almonds, scallion greens, and as much Sriracha as you like. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the dish, but some found it too salty or lacking in mandarin flavor. Consider adjusting soy sauce and adding more orange juice.
- Ease of prep: Quick and simple to make, with easy cleanup. Some found the cornstarch step unnecessary or tricky.
- Suggestions: Try adding more vegetables like broccoli or carrots. Consider using low-sodium soy sauce and increasing the honey for sweetness.
- Portions: Several felt the servings were small, especially the rice. Some wanted more chicken and vegetables.
- Spice level: Opinions varied widely; some loved the kick while others found it unexpectedly spicy. Adjust peppers and Sriracha to taste.
Reviews from our home cooks
There were a couple of improvements to be made here: slivering the peppers vertically would result in them being cooked more evenly, the extra bowl for the mandarin orange juice step seems superfluous (since you can just use the water bowl when the honey is soft), and there is a noticeable ketchup flavor in the result which distracts from the other flavors.
Dark meat chicken was nice, but I really only tasted soy sauce and pepper, not honey mandarin, and I added more of my own honey. Serving size was a bit small too. I'd choose other meals first.
This had a different rice than all previous versions and it kept wanting to boil over during cooking. It was a totally different texture, but overall still turned out well, and a nice meal overall.
I wish they gave a bit more rice, it was not enough for 2 people. The dish was tasty.
Very Tasty. We added some red pepper flakes for additional heat!
I added some colorful peppers to this and it was so good. I also added some broccoli.
This was quick, didn't require a whole lot of chopping and was very tasty. I enjoy trying these new recipes a lot. Don't really have anything negative to say
Very close taste to Chinese take-out, and easy to prepare.
Amazing meal! Spicy and sweet at the same time. The chicken is so tender with just a light crispness. We loved it!
