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Chicken & Orange Stir-Fry

with Jasmine Rice

Customer Favorite
Customer Favorite
  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 560 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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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instructions
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

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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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: