Orange Chicken & Bell Pepper Stir-Fry
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Orange Chicken & Bell Pepper Stir-Fry

Orange Chicken & Bell Pepper Stir-Fry

with Dark Meat Chicken, Rice & Cashews

Got a craving for restaurant-worthy orange chicken? Our fresh spin hits the table in just 20 minutes, thanks to our tangy orange sauce! You'll sizzle juicy dark meat chicken with green peppers in a hot skillet, toss in that magic savory-sweet sauce, and serve it all over fluffy rice. Add a sprinkle of cashews for crunch, and dig right in!

Tags:
Protein Smart
Quick
Easy Prep
New
Family Friendly
Allergens:
Tree Nuts
Soy
Milk

The quantities provided above are averages only.

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

Total Time20 minutes
Prep Time5 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Onion Powder

½ ounce

Cashews

(Contains Tree Nuts)

1 tablespoon

Cornstarch

1 teaspoon

Garlic Powder

3 ounce

Orange Sauce

(Contains Soy)

¾ cup

Jasmine Rice

1 unit

Green Bell Pepper

1 unit

Chicken Stock Concentrate

10 ounce

Diced Skinless Dark Meat Chicken

1 teaspoon

Sriracha

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories740 kcal
Fat21 g
Saturated Fat6 g
Carbohydrate100 g
Sugar25 g
Dietary Fiber2 g
Protein33 g
Cholesterol140 mg
Sodium580 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.

Utensils

Small pot
Medium Bowl
Large Pan

Instructions

Cook Rice
1

• In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Prep
2

• Meanwhile, halve, peel, and dice onion into 1⁄2-inch pieces. Core, deseed, and dice bell pepper into 1⁄2-inch pieces. Roughly chop cashews. • 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.

Make Stir-Fry
3

• Heat a large drizzle of oil in a large pan over medium- high heat. Add chicken in a single layer; cook, undisturbed, until browned on one side, 3 minutes. Add onion and bell pepper; cook, stirring occasionally, until chicken is cooked through and veggies are browned and tender, 4-6 minutes. • Stir in orange sauce, stock concentrate, and 2 TBSP water (4 TBSP for 4 servings). Cook, stirring constantly, until chicken and veggies are thoroughly coated, 1-2 minutes. Taste and season with salt and pepper if desired.

Finish & Serve
4

• Fluff rice with a fork. Stir in 1 TBSP butter (2 TBSP for 4 servings). • Divide rice and chicken stir-fry between shallow bowls in separate sections. Sprinkle cashews over rice. Drizzle chicken stir-fry with as much Sriracha as you like. Serve.

Poultry is fully cooked when internal temperature reaches 165°.