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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
Salt
Pepper
Cooking Oil
Butter
(Contains Milk)
• 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.
• 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.
• 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.
• 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°.