honey orange chicken ← Back to Recipes

Honey Orange Chicken

Ingredients: chicken thighs, broccoli, orange juice, cornstarch, white rice, soy sauce, rice vinegar, honey, ginger, garlic, sesame oil, salt, pepper.

This meal kit contains

  • diced chicken
  • honey-orange sauce
  • broccoli
  • seasoned cornstarch (big bag)
  • cornstarch (small bag)
  • white rice (1 cup per 2 servings)

You will also need

  • any kind of cooking oil (for example, olive oil, canola oil, vegetable oil)
  • salt and pepper
  1. Cook the white rice using your favorite method!
    See the Tips & Tricks section at the bottom of the page for directions on how to cook white rice.
  2. While rice is cooking, coat the bottom of a pan with cooking oil and heat over medium-high heat. Drain chicken if there is any liquid in the bag, and then place the chicken cubes into the larger bag of cornstarch. Close bag, making sure there is still some air in the bag, then shake the bag to coat the chicken with cornstarch.
  3. Add the coated chicken cubes (try not to pour directly from the bag, as there may be excess cornstarch in it) to the hot oil and cook, flipping them occasionally to ensure even cooking on all sides, for 5-6 minutes. The chicken should be crispy and cooked through. Remove the chicken from the pan onto a plate with a paper towel on it.
    If the chicken does not all fit in the pan, cook it in batches - do not layer the chicken on top of each other.
  4. Place pan back on the stove, turn the heat down to medium, and add the broccoli. Season with a generous pinch of salt and pepper, and cook the broccoli, stirring frequently, for 5-6 minutes or until the broccoli is bright green and tender, and starting to turn golden brown and slightly crispy. Remove the broccoli from the pan and into a bowl for serving.
    If you have some larger pieces of broccoli, we recommend you cut or tear them into smaller pieces before stir-frying, to ensure that they cook all the way through. If you're having a tough time cooking the broccoli all the way through, try pouring a splash of water into the pan and covering it for a few minutes to let the broccoli steam.
  5. Place the pan back on the heat and pour the honey-orange sauce into the pan. Pour 2 tablespoons of water into the small bag of cornstarch. Mix the cornstarch and water together, making sure there are no more lumps, and then add to the pan. Stir and let sauce simmer for another 2-3 minutes, or until it thickens and becomes glossy.
    If the cornstarch is clumpy, try using a whisk and stir vigorously until the cornstarch is smoothly incorporated into the sauce.
  6. Add the crispy chicken into the sauce, turn off the heat, and stir to coat the chicken. Serve the chicken alongside the white rice and broccoli and enjoy!

Tips & Tricks

Not sure how to cook white rice? Measure out 2 cups of water for every cup of rice and bring it to a boil in a small pot. Rice expands, so make sure the pot is at least twice as big as the volume of the water. When the water is boiling, add rice and a pinch of salt to the pot, turn the heat down to low, and cover the pot. Cook for 18-25 minutes, or until the rice is tender and no longer crunchy. Fluff with a fork and serve!

If you prefer to omit the cornstarch coating on the chicken and want this to be more like a stir-fry, you can just skip step 2 and instead of removing the cooked chicken after step 3, simply add the sauce and the broccoli to the pan with the chicken and cook for another 5-6 minutes, stirring frequently, until the broccoli is cooked through!