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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!


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

Preparation Time20 minutes


serving amount

340 g

Chicken Breast Tenders

2 tbsp


(Contains Sulphites)

¾ cup

Basmati Rice

1 unit


¼ cup

Vegetarian Oyster Sauce

(Contains Soy)

1 tbsp

Garlic Puree

1 tbsp

Sesame Seeds

(Contains Sesame)

227 g

Broccoli, florets

2 tbsp

Sweet Chili Sauce

1 tbsp

Sesame Oil

(Contains Sesame)

Not included in your delivery

2 tbsp


¼ tsp

Salt and Pepper*


Nutrition Values

Calories880 kcal
Fat30 g
Saturated Fat5 g
Carbohydrate104 g
Sugar24 g
Dietary Fiber5 g
Protein50 g
Cholesterol125 mg
Sodium1980 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.


Medium Pot
Measuring Cups
Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Paper Towel
Medium Bowl


Cook  rice

Before starting, preheat oven to 450°F.

Add 2 1/2 cups water to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Add rice 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

While the rice cooks, cut broccoli into bite-sized pieces. Add broccoli and half the sesame oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, until tender, 10-12 min.

Cook chicken

While broccoli roasts, pat chicken dry with paper towels, then cut into 2-inch pieces. Add chicken and cornstarch to a large bowl. Season with salt and pepper, then toss to coat. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, turning pieces over occasionally, until cooked through, 5-6 min.** (NOTE: For 4 ppl, cook in two batches, using 2 tbsp oil for each batch.)

Make orange sauce

While chicken cooks, zest, then juice the orange. Whisk together orange juice, garlic puree, vegetarian oyster sauce, sweet chili sauce and 1/2 tsp orange zest (dbl for 4 ppl) in a medium bowl.

Finish chicken

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

Finish and serve

Fluff rice with a fork, then stir in remaining sesame oil and season with salt. Divide rice between bowls. Top with broccoli and orange chicken. Sprinkle sesame seeds over top.