Orange Chicken Stir-Fry with Jasmine Rice

Orange Chicken Stir-Fry

with Jasmine Rice

25 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

A takeout favorite gets a quick, easy boost of flavor thanks to our sautéed aromatics (which highlight a fragrant combo of garlic, ginger, and scallions) that we’re cooking alongside our chicken. Bites of juicy fresh orange add brightness to the stir-fry, while a sprinkle of cashews creates a final layer of crunchy, contrasting texture.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Orange Chicken Stir-Fry with Jasmine Rice
Title
  • 1⅛ lbs Chopped Chicken Breast
  • 1 cup Jasmine Rice
  • 1 Navel Orange
  • 15 oz Baby Bok Choy
  • ½ cup Asian-Style Sautéed Aromatics
  • ⅓ cup Soy Glaze
  • 1 Tbsp Sesame Oil
  • ¼ cup Cornstarch
  • 3 Tbsps Roasted Cashews
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 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.

Prepare the ingredients & make the sauce:
2 Prepare the ingredients & make the sauce:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the root end of the bok choy; roughly chop. Peel and medium dice the orange. Roughly chop the cashews. In a bowl, combine the soy glaze, sesame oil, and 1/2 cup of water. 

Coat & cook the chicken:
3 Coat & cook the chicken:

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 a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the coated chicken in an even layer (shaking off any excess cornstarch before adding). Cook, without stirring, 3 to 4 minutes, or until browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. 

Add the bok choy:
4 Add the bok choy:

Add the chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. 

Finish & serve your dish:
5 Finish & serve your dish:

Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the chicken and bok choy are coated and the sauce is slightly thickened. Turn off the heat and stir in the diced orange. Taste, then season with salt and pepper if desired. Serve the finished chicken and bok choy over the cooked rice. Garnish with the chopped cashews. Enjoy!

Tips from Home Chefs

Orange Chicken Stir-Fry

Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 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.

2 Prepare the ingredients & make the sauce:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the root end of the bok choy; roughly chop. Peel and medium dice the orange. Roughly chop the cashews. In a bowl, combine the soy glaze, sesame oil, and 1/2 cup of water. 

Prepare the ingredients & make the sauce:
Coat & cook the chicken:
3 Coat & cook the chicken:

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 a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the coated chicken in an even layer (shaking off any excess cornstarch before adding). Cook, without stirring, 3 to 4 minutes, or until browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. 

4 Add the bok choy:

Add the chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. 

Add the bok choy:
Finish & serve your dish:
5 Finish & serve your dish:

Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the chicken and bok choy are coated and the sauce is slightly thickened. Turn off the heat and stir in the diced orange. Taste, then season with salt and pepper if desired. Serve the finished chicken and bok choy over the cooked rice. Garnish with the chopped cashews. Enjoy!

Browse Steps
1 of 5