Chicken & Orange Stir-Fry with Jasmine Rice

Chicken & Orange Stir-Fry

with Jasmine Rice

40 MIN
4 Servings
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From the Test Kitchen

In this Chinese-American recipe, stir-fried chicken and vegetables get pops of fresh, citrusy flavor from seasonal orange, added to the pan after cooking. It all comes together with a garnish of crunchy cashews and a bed of fluffy rice.

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  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
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fresh
ingredients
Chicken & Orange Stir-Fry with Jasmine Rice
Title
time-saving
tips & techniques
Bok Choy
Sesame Oil
Jasmine Rice
Cashews
Celery
Ginger
Cornstarch
Soy Glaze
Orange
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and finely chop the ginger. Thinly slice the celery crosswise. Cut off and discard the root end of the bok choy; thinly slice the stems and roughly chop the leaves, keeping them separate. Peel and medium dice the orange, discarding any seeds. Roughly chop the cashews.

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 1/2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Cook the vegetables:
3 Cook the vegetables:

While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped ginger and sliced celery and bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy leaves; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until wilted. Transfer to a plate. Wipe out the pan.

Coat & cook the chicken:
4 Coat & cook the chicken:

While the rice continues to cook, pat the chicken dry with paper towels. Place in a bowl and season with salt and pepper. Add the cornstarch and toss to coat. In the same pan, heat the sesame oil on medium-high until hot. Working in batches if necessary, add the coated chicken in an even layer (tapping off any excess cornstarch before adding). Cook 3 to 5 minutes per side, or until browned and cooked through. (If the pan seems dry, add a drizzle of olive oil before flipping.)

Finish the chicken & vegetables:
5 Finish the chicken & vegetables:

Add the cooked vegetables, soy glaze, and 1/3 cup of water to the pan. Cook, stirring occasionally, 1 to 2 minutes, or until the chicken and vegetables are coated. Turn off the heat and stir in the diced orange. Season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Serve the finished chicken and vegetables over the cooked rice. Garnish with the chopped cashews. Enjoy!

Tips from Home Chefs

Chicken & Orange Stir-Fry

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and finely chop the ginger. Thinly slice the celery crosswise. Cut off and discard the root end of the bok choy; thinly slice the stems and roughly chop the leaves, keeping them separate. Peel and medium dice the orange, discarding any seeds. Roughly chop the cashews.

2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 1/2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Cook the rice:
Cook the vegetables:
3 Cook the vegetables:

While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped ginger and sliced celery and bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy leaves; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until wilted. Transfer to a plate. Wipe out the pan.

4 Coat & cook the chicken:

While the rice continues to cook, pat the chicken dry with paper towels. Place in a bowl and season with salt and pepper. Add the cornstarch and toss to coat. In the same pan, heat the sesame oil on medium-high until hot. Working in batches if necessary, add the coated chicken in an even layer (tapping off any excess cornstarch before adding). Cook 3 to 5 minutes per side, or until browned and cooked through. (If the pan seems dry, add a drizzle of olive oil before flipping.)

Coat & cook the chicken:
Finish the chicken & vegetables:
5 Finish the chicken & vegetables:

Add the cooked vegetables, soy glaze, and 1/3 cup of water to the pan. Cook, stirring occasionally, 1 to 2 minutes, or until the chicken and vegetables are coated. Turn off the heat and stir in the diced orange. Season with salt and pepper to taste.

6 Serve your dish:

Serve the finished chicken and vegetables over the cooked rice. Garnish with the chopped cashews. Enjoy!

Serve your dish:
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