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Orange Chicken Stir-Fry with Broccoli & Cashews

over Scallion Rice

Cooking time

25 minutes

Servings

4

Calories

730 /serving

Nothing beats a stir-fry for a quick, speedy family-pleasing meal. Packed with crisp veggies and wholesome lean protein, it’s a surefire way to hit nutritional needs AND be the most popular parent ever! Especially if you serve this one: flavoured with a lovely mix of fresh orange juice and orange sauce, this tender chicken, broccoli and cashew stir-fry has got a slightly sweet je ne sais quoi that the kids will just go coo-coo bananas for. And you’ll love it too.

We will send you:

  • 580g Chopped chicken thighs
  • 200g Multicoloured baby peppers
  • 200g Broccoli florets
  • 2 Garlic cloves
  • 3 Scallions
  • 315g Jasmine rice
  • 45ml Soy sauce (low sodium)
  • 50g Roasted cashews
  • 120ml Orange sauce
  • 60ml Orange juice
  • 48g Stir-fry spice blend (cornstarch, sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Sesame Seeds, Soy, Cashews, Wheat

You will need:

Medium pot
Large pan (or wok)
Strainer
Oil
Salt & pepper
Total Fat
16 g
Saturated Fat
4 g
Sodium
1070 mg
Total Carbs
103 g
Sugars
24 g
Protein
41 g
Fibres
6 g
Preparation
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Cook the rice
Place the rice in a strainer and rinse under cold water until the water runs clear. In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
While the rice cooks, cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Halve the baby peppers lengthwise and core; slice crosswise into 1-inch pieces. Mince the garlic. In a medium, bowl, combine the soy sauce, orange sauce, orange juice and ¼ cup water; season with ½ the spice blend.
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Toast the cashews
Heat a large, dry pan (or wok) on medium-high. Add the cashews and toast, stirring frequently, 1 to 2 minutes, until lightly browned and fragrant. Transfer to a cutting board. Once cool enough to handle, roughly chop. Reserve the pan.
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Start the stir-fry
In the same pan, heat a generous drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the remaining spice blend. Add the chicken* to the pan and cook, stirring frequently, 5 to 7 min., until browned. Add the broccoli (halve or quarter beforehand if large) and cook, stirring, 2 to 3 min., until beginning to soften. Add the garlic, white bottoms of the scallions and baby peppers. Cook, stirring, 2 to 3 min., until the chicken is cooked through. Add the sauce and cook, stirring, 1 to 2 min., until thickened.
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Finish & serve
To the pot of rice, add ½ the green tops of the scallions; season with S&P to taste and stir to combine. Divide the rice between your plates. Top with the stir-fry. Garnish with the cashews and remaining green tops of the scallions (to taste). Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.