Orange Chicken & Rice

Name: Orange Chicken & Rice Includes recyclable aluminum tray
Total time: 30 min
Yield: 2
Cuisine: East Asia
Ingredients: 1 unit Oven-Ready Trays; 1 tablespoon Sesame Oil; 4 ounce Edamame; 2 tablespoon Soy Sauce; 20 ounce Chicken Cutlets; 1 teaspoon Garlic Powder; ½ ounce Peanuts; 3 ounce Orange Sauce; 1 unit Microwavable Rice; 1 teaspoon Sriracha; Salt; Pepper; Butter

Includes recyclable aluminum tray

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This take out-inspired dish comes together with minimal prep and a breezy cleanup, thanks to our oven-ready trays. You’ll coat chicken with our orange sauce, soy sauce, garlic, and nutty sesame oil, then pop it in the oven. Top with tender edamame and crunchy peanuts and serve with quick-cooking rice. When you're done, simply toss the tray—making clean up a breeze!

Tags:

Easy Prep

•New

Allergens:

Sesame

•Soy

•Wheat

•Peanuts

•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 Time30 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Oven-Ready Trays

1 tablespoon

Sesame Oil

(Contains: Sesame)

4 ounce

Edamame

(Contains: Soy)

2 tablespoon

Soy Sauce

(Contains: Soy, Wheat)

20 ounce

Chicken Cutlets

1 teaspoon

Garlic Powder

½ ounce

Peanuts

(Contains: Peanuts)

3 ounce

Orange Sauce

(Contains: Soy)

1 unit

Microwavable Rice

1 teaspoon

Sriracha

Not included in your delivery

Salt

Pepper

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories830 kcal

Fat24 g

Saturated Fat7 g

Carbohydrate72 g

Sugar22 g

Dietary Fiber4 g

Protein76 g

Cholesterol225 mg

Sodium1640 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

•Paper Towel

•Aluminum Foil

•Medium Bowl

•Plastic Wrap

Instructions

• Adjust rack to top position and preheat oven to 425 degrees. • In oven-ready tray, combine soy sauce, orange sauce, garlic powder, and half the sesame oil. (For 4 servings, evenly divide ingredients between two trays, using all the sesame oil.)

• Pat chicken* dry with paper towels. Season all over with salt and pepper. • Transfer chicken to tray with sauce and turn to evenly coat (divide chicken between two trays for 4 servings). Top with edamame and peanuts. • Cover tray tightly with foil. Bake (be sure your oven has preheated!) until chicken is cooked through and edamame is tender, 20-25 minutes.

• When chicken has 5 minutes left, open package of rice and place in a medium microwave-safe bowl (break up rice using your hands). Add 2 TBSP water (4 TBSP for 4 servings). Cover tightly with plastic wrap and microwave until rice is warmed through. 1 ½-2 minutes. • Carefully remove plastic wrap (watch out for steam!) and stir in 1 TBSP butter (2 TBSP for 4). TIP: Microwave times may vary.

• Once chicken is done, carefully remove foil from oven-ready tray (watch out for steam!). • Divide rice between plates. Top with chicken, edamame, and peanuts. Drizzle with any remaining sauce from tray and as much Sriracha as you like. Serve.

Poultry is fully cooked when internal temperature reaches 165°.