Chinese Orange Chicken
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Chinese Orange Chicken

Chinese Orange Chicken

with Sesame Rice and Roasted Broccoli

Chinese Orange Chicken is a dish that has been adopted around the world. Tonight we are kicking the takeout box to the curb and making our own! This chopstick-worthy sesame rice bowl gets its umami edge with a punchy oyster sauce, sticky chicken and tender broccoli!

Allergens:
Sulphites
Soy
Gluten
Wheat
Sesame

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time
DifficultyMedium

Ingredients

/ serving 4 people

680 g

Chicken Breast Tenders

¼ cup

Cornstarch

(Contains Sulphites)

1.5 cup

Basmati Rice

1 unit

Orange

4 tbsp

Vegetarian Oyster Sauce

(Contains Soy, Gluten)

2 tbsp

Moo Shu Spice Blend

(Contains Wheat, Soy)

6 g

Garlic

1 tbsp

Sesame Seeds

(Contains Sesame)

454 g

Broccoli, florets

½ cup

Sweet Chili Sauce

1 tbsp

Sesame Oil

(Contains Sesame)

Not included in your delivery

3 tbsp

Oil*

½ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)0 kJ
Calories760 kcal
Fat21 g
Saturated Fat3.5 g
Carbohydrate96 g
Sugar15 g
Dietary Fiber4 g
Protein50 g
Cholesterol125 mg
Sodium1210 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

COOK SESAME RICE
1

Before starting, preheat oven to 450°F. Add 2 1/2 cups water in a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Add rice and sesame oil to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

ROAST BROCCOLI
2

While the rice cooks, cut the broccoli into bite-sized pieces. Toss broccoli with 2 tbsp oil on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until tender, 10-12 min.

COOK CHICKEN
3

While the broccoli roasts, pat chicken dry with paper towels. Add chicken, cornstarch and Moo Shu Spice to a large bowl. Season with salt and pepper and toss to combine. Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp oil, then the chicken. Cook, turning pieces over occasionally, until cooked through, 5-6 min.**

MAKE ORANGE SAUCE
4

While the chicken cooks, zest 1 tsp orange zest, then juice the orange. Peel, then mince or grate garlic. Whisk together the orange juice, zest, vegetarian oyster sauce, garlic and sweet chili sauce in a medium bowl

FINISH CHICKEN
5

Add the orange sauce to the pan with the chicken. Cook, stirring often, until the sauce thickens slightly, 2-3 min. Season with salt and pepper.

FINISH AND SERVE
6

Fluff rice with a fork. Stir in half the sesame seeds and season with salt. Divide rice between bowls. Top with broccoli and chicken then drizzle over orange sauce. Sprinkle over the remaining sesame seeds.