Honey Mandarin Chicken Stir-Fry
with Asparagus, Green Pepper, Jasmine Rice & Sliced Almonds
- Soy
- Wheat
- Tree Nuts
- Milk
Cornstarch-coated chicken is stir-fried with crisp asparagus and green pepper, then tossed in a bright honey-mandarin sauce made with fresh-squeezed citrus, soy, and ketchup. A finish of butter gives the sauce a glossy, silky coat. Served over buttery jasmine rice and topped with sliced almonds, scallion greens, and a drizzle of Sriracha for heat.
Ingredients
1 tablespoon
Cornstarch
10 ounce
Diced Skinless Dark Meat Chicken
½ cup
Jasmine Rice
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
8 ounce
Asparagus
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. (TIP: 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 peppers into strips. Trim woody ends from asparagus, then cut stalks into 2-inch pieces.
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; toss until thoroughly coated.
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, green peppers, and asparagus. Cook, stirring occasionally, until chicken is cooked through and asparagus is crisp-tender, 3-4 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, fluff with a fork. Stir in ½ TBSP butter (1 TBSP for 4 servings).
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.
