Orange Chicken Stir-Fry with Jasmine Rice

Orange Chicken Stir-Fry

with Jasmine Rice

Group Created with Sketch. 25 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 600 Cals/serving
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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.

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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
tried-and-true
kitchen tools
step-by-step
instructions
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!

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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!