Orange Chicken

with Honeynut Squash & Rice

55 MIN

4 Servings

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From the Test Kitchen

Our spin on this Chinese-American takeout favorite is all about building layers of flavor and texture. First, we’re sautéing celery with garlic, lending it a mouthwatering aroma while preserving its crunch—a wonderful contrast to our tender chicken. Then we’re simmering it all in a sweet, piquant sauce, which gets a classic burst of citrus from orange marmalade. On the side, caramelized honeynut squash—a petite variety of butternut—soaks up plenty of savory flavor from a splash of soy sauce. Stirred into fragrant rice, it completes the dish with a seasonal twist.

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Nutrition

PER SERVING
Calories

635 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

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1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and finely chop the garlic. Cut off and discard the root end of the scallion; thinly slice on an angle, separating the white bottom and green top. Cut off and discard the ends of the squash; carefully peel the squash. Cut the squash in half lengthwise; using a spoon, scoop out and discard the pulp and seeds. Medium dice the squash. Cut the celery on an angle into ½-inch-wide pieces.

2 Cook the rice:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add half the garlic and half the white bottom of the scallion; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the rice, a big pinch of salt and 1½ cups of water; heat to boiling on high, then cover and reduce the heat to low. Cook 14 to 16 minutes, or until the water has been absorbed and the rice is tender. Remove from heat; fluff with a fork.

3 Cook the squash:

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 squash; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until softened. Add half the soy sauce; cook, stirring occasionally, 2 to 3 minutes, or until well coated. Transfer to a plate; season with salt and pepper to taste. Wipe out the pan.

4 Cook the celery:

While the rice continues to cook, in the same pan, heat half the sesame oil on medium-high until hot. Add the celery and remaining garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until cooked off. Transfer to a plate. Wipe out the pan.

5 Make the orange chicken:

Pat the chicken dry with paper towels; season both sides with salt and pepper. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the chicken; cook 3 to 4 minutes per side, or until lightly browned. Add the marmalade, remaining white bottom of the scallion, remaining soy sauce and sesame oil, ¼ cup of water and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until the chicken is cooked through. Add the cooked celery. Cook, stirring occasionally, 1 to 2 minutes, or until the sauce has thickened. Remove from heat.

6 Finish the rice & serve your dish:

Add the cooked squash to the pot of cooked rice; stir to combine and season with salt and pepper to taste. Transfer to a serving dish. Season the orange chicken with salt and pepper to taste. Transfer to the serving dish of finished rice. Garnish with the green top of the scallion. Enjoy!