Orange Honey Chicken
with Green Onion Rice
This easy weeknight wonder features fragrant and fresh orange juice with our sweet-n-salty honey garlic sauce to glaze tender chicken! Toasted sesame seeds add pops of buttery richness to fluffy Jasmine rice!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
¾ cup
Jasmine Rice
1 unit(s)
Carrot
1 unit(s)
Green Onion
1 unit(s)
Orange
4 tbsp
Honey-Garlic Sauce
(Contains Soy May contain Mustard, Tree nuts, Crustaceans, Egg, Soy, Wheat, Sesame, Fish, Gluten, Milk, Sulphites)
2 tbsp
Soy Sauce
(Contains Soy, Wheat May contain Soy, Wheat, Egg, Mustard, Sesame, Milk, Fish, Sulphites, Tree nuts, Gluten, Crustaceans)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Peanuts, Triticale, Tree nuts, Sesame, Soy, Wheat, Milk, Sulphites, Mustard)
½ tbsp
Seasoned Rice Vinegar
(May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
2.5 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Thinly slice green onion, keeping white and green parts separate.
- Zest, then juice orange.
- Combine honey-garlic sauce, soy sauce, 1/3 cup (1/2 cup) water, 1/4 cup (1/2 cup) orange juice, half of the vinegar (use all for 4 ppl) and as much orange zest as desired in a medium bowl.
- Heat a large non-stick pan over medium-high heat.
- When hot, add carrots and 1/3 cup (1/2 cup) water. Season with salt and pepper.
- Cook, stirring often, until water is absorbed and carrots are tender, 4-6 min.
- Remove from heat, then add 1/2 tbsp (1 tbsp) butter or oil. Toss to coat.
- Transfer carrots to a plate.
- Meanwhile, pat chicken dry with paper towels. On a separate cutting board, cut into 1-inch pieces. Season with salt and pepper.
- When carrots are done, reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, tossing occasionally, until golden-brown and cooked through, 4-6 min.**
- Remove from heat, then transfer to the same plate with carrots.
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter or oil, then green onion whites. Cook, stirring often, until tender, 1 min.
- Sprinkle cream sauce spice blend over top, then stir to coat, 30 sec.
- Add honey-garlic mixture. Bring to a simmer.
- Cook, stirring often, until sauce thickens slightly, __-__ min.
HEY TESTER! PLEASE CONFIRM COOK TIME AND AMOUNT OF WATER NEEDED. PLEASE FEEL FREE TO ADD MORE WATER AND CONFIRM TOTAL AMOUNT USED. THANKS <3
- Return chicken and carrots to the same pan. Toss to combine and cook until chicken and carrots are warmed through, __-__ min.
- Fluff rice with a fork, then stir in remaining green onions and 1 tbsp (2 tbsp) butter.
- Divide rice between plates.
- Top with honey orange chicken stir-fry.