Honey Mandarin Chicken & Pepper Stir-Fry
with Dark Meat Chicken, Jasmine Rice & Sliced Almonds
- 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
½ cup
Jasmine Rice
20 ounce
Diced Chicken Thighs
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
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
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, 2-3 minutes more.
Stir in honey mandarin sauce and cook until sauce has thickened and everything is well coated, 1-2 minutes. Stir in ½ TBSP butter (1 TBSP for 4 servings). Taste and season with salt and pepper.
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 Sep 2026- Flavor: The honey-mandarin sauce earned praise for its sweet-and-savory depth, though many found the orange flavor too subtle and easily drowned out by soy sauce.
- Ease of prep: Most found this quick and straightforward to pull together on a weeknight.
- Suggestions: Use the juice of a whole orange (or add orange zest) to brighten the mandarin flavor; swap low-sodium soy sauce to keep saltiness in check. Toast the sliced almonds before serving for extra crunch, and add Sriracha to the sauce itself for a balanced sweet-and-spicy kick 🌶️.
- Leftovers: A few noted the dish reheats well the next day, making it a solid on-the-go lunch.
- Portions: Several customers felt the rice portion (one-half cup dry) was too small — adding an extra one-quarter cup of dry rice is a common fix.
- Spice: The long green pepper can be surprisingly hot; remove seeds and ribs carefully, and wear gloves when handling to avoid skin irritation.
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!
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