Orange Chicken
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Orange Chicken

Orange Chicken

with Jasmine Rice

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, brightened with freshly squeezed orange juice and Thai chili sauce for a touch of heat. Coated in a light and crispy tempura batter, the chicken is fried to golden brown perfection. One bite will have you thinking “orange I glad I tried this?”


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

Total Time45 minutes
Prep Time5 minutes


serving amount

½ cup

Jasmine Rice

1 unit


2 unit


10 ounce

Chicken Cutlets

82 g

Tempura Mix

(Contains Eggs, Milk, Wheat)

4 tablespoon

Sweet Soy Glaze

(Contains Soy, Wheat)

1 ounce

Sweet Thai Chili Sauce

(Contains Soy)

5 teaspoon

Rice Wine Vinegar

1 unit

Apricot Jam

1 unit

Chicken Stock Concentrate

1 tablespoon


Not included in your delivery

4 teaspoon


Cooking Oil




Nutrition Values

/ per serving
Calories870 kcal
Fat20 g
Saturated Fat3 g
Carbohydrate131 g
Sugar55 g
Dietary Fiber4 g
Protein38 g
Cholesterol110 mg
Sodium2550 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.


Small pot
Small Bowl
Paper Towel
Large Bowl
Medium Pan
Large Pan


Cook Rice

• 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.


• Meanwhile, wash and dry produce. • Zest orange until you have 1 tsp (2 tsp for 4 servings). Halve orange; squeeze juice 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; 1 tsp for 4) until smooth. 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.

Make Sauce

• 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.

Cook Chicken

• 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.

Finish Chicken

• Add 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.