Mandarin Orange Chicken & Broccoli
Elevated Dinners, Impressively Easy
Got a fierce craving for restaurant-worthy orange chicken, but need it on the table ASAP? In just a quick 15 minutes, you’ll toss together a speedy chicken and broccoli stir-fry in a delectable spicy-sweet glaze brightened with fresh mandarin orange juice and Thai chili sauce. Serve it over speedy 90-second jasmine rice with a side of buttery, tender-crisp green beans, and you won’t even have time to think about reaching for the takeout menu!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Green Beans
8 ounce
Broccoli
2 unit
Mandarin Orange
2 unit
Scallions
10 ounce
Chopped Chicken Breast
1 unit
Apricot Jam
1 ounce
Sweet Thai Chili Sauce
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
1 tablespoon
Cornstarch
5 teaspoon
Rice Wine Vinegar
1 unit
Microwaveable Jasmine Rice
1 tablespoon
Sesame Seeds
(Contains Sesame)
Not included in your delivery
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim green beans if necessary. Cut broccoli into bite-size pieces if necessary. Halve oranges. Trim and thinly slice scallions, separating whites from greens. • Place green beans and 1 TBSP butter (2 TBSP for 4) in a medium microwave-safe bowl; cover with plastic wrap and microwave until tender, 2-3 minutes (continue to microwave in 30-second intervals if needed). Season with salt and pepper; toss to combine.
• Open package of chicken* and drain off any excess liquid. • Add a large drizzle of oil to a hot large pan. Add chicken, broccoli, salt and pepper; cook, stirring occasionally, until chicken is cooked through and broccoli is tender, 5-7 minutes.
• Meanwhile, in a small bowl, whisk jam, chili sauce, half the soy sauce, half the cornstarch, 1 tsp vinegar, and juice from orange halves (all the soy sauce, all the cornstarch, and 2 tsp vinegar for 4). (Be sure to measure the vinegar—we sent more!) • To pan with chicken and broccoli, add orange-soy mixture and scallion whites; cook, stirring, until sauce has thickened and everything is coated, 1-2 minutes. Taste and season with salt and pepper if desired.
• While sauce cooks, massage rice in package; snip to partially open. Microwave until tender, 90 seconds. Fluff and season with salt and pepper. • Top rice with chicken and broccoli and green beans (draining first). Sprinkle with scallion greens and sesame seeds. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
