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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Vegetarian Oyster Sauce(ContainsSoy/Soja, Wheat/Blé)
Moo Shu Spice Blend
Sweet Chili Sauce
Salt and Pepper*
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.
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.
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.**
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
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.
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.