Orange Chicken

Orange Chicken

with Jasmine Rice

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Got an instant craving for restaurant-worthy orange chicken? We know the feeling. Here, our chefs cooked up a special twist on the comforting dish. The star: A delectably sweet and spicy sauce, which they brighten with freshly squeezed orange juice and give a touch of heat with Thai chili sauce. Coated in a light and crispy tempura batter, the chicken is fried to golden brown perfection. Did someone say extra brownie points to the home cook?


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Jasmine Rice

1 unit


2 unit


10 ounce

Chicken Cutlets

82 g

Tempura Mix

(ContainsEggs, Milk, Wheat)

4 tablespoon

Sweet Soy Glaze

(ContainsWheat, Soy)

1 ounce

Sweet Thai Chili Sauce


5 teaspoon

Rice Wine Vinegar

2 tablespoon

Apricot Jam

1 unit

Chicken Stock Concentrate

1 tablespoon


Not included in your delivery

4 teaspoon


Vegetable Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories960 kcal
Fat20 g
Saturated Fat3 g
Carbohydrate154 g
Sugar57 g
Dietary Fiber4 g
Protein38 g
Cholesterol100 mg
Sodium2590 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Small Bowl
Paper Towel
Large Bowl
Medium Pan
Large Pan
Instructionsarrow up iconarrow up icon
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• 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.


• Meanwhile, wash and dry all produce. • Zest orange until you have 1 tsp (2 tsp for 4 servings). Halve orange; squeeze juice from both halves into a small bowl. Trim and thinly slice scallions. • Pat chicken* dry with paper towels, then dice into 1-inch pieces. • In a large bowl, whisk together tempura mix, 1⁄3 cup cold water (2⁄3 cup for 4), and salt (we used ½ tsp) until smooth. (For 4, use 1 tsp salt.) TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency. • Stir chicken into batter until fully coated.


• To bowl with orange juice, add sweet soy glaze, chili sauce, jam, stock concentrate, orange zest, half the vinegar, 1 TBSP water, 1 tsp cornstarch (we sent more), and 4 tsp sugar. (For 4 servings, use all the vinegar, 2 TBSP water, 2 tsp cornstarch, and 8 tsp sugar.) Whisk to combine. • Heat a medium, dry pan over medium-high heat. Pour in orange sauce; cook until slightly thickened, 3-4 minutes. Remove pan from heat.


• Heat a 1⁄3-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, working in batches if necessary, carefully add coated chicken in a single layer. (TIP: Add more oil in between batches if necessary.) Cook until golden brown on first side, 3-5 minutes. Using tongs, flip and cook until chicken is golden brown and cooked through, 4-5 minutes more. TIP: To check for doneness, cut one piece in half. • Using tongs or a slotted spoon, transfer chicken to a paper-towel-lined plate. Immediately season lightly with salt and pepper.


• Add tempura chicken and half the scallions to pan with sauce. Reheat over medium heat, stirring, until chicken is glazed, 1-2 minutes. If sauce is too thick, add a splash of water.


• Fluff rice with a fork; divide between plates. Top with orange chicken and any remaining sauce from pan. Garnish with remaining scallions and serve.