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
½ cup
Jasmine Rice
10 ounce
Diced Chicken Thighs
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.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: Most found the honey-mandarin sauce tasty and well-balanced, though a few felt the flavor was a bit weak or too sweet.
- Ease of prep: Simple and quick to prepare, with straightforward steps that work well on a busy evening.
- Suggestions: Go easy on added salt — at least one reviewer found the dish came out too salty when extra salt was added on top of the soy sauce. If you prefer more heat, the Sriracha drizzle at the end is easy to adjust to taste 🌶️.
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