What you'll be getting:

Orange Chicken with Broccoli 

Per Serving

125 g veggies (broccoli, green kale, green onions) 

1/4 c jasmine rice 

3 oz orange sauce (orange juice, orange zest, garlic, sweet chili sauce, liquid aminos, ginger, avocado oil)

1 T corn starch slurry 

Equipment needed:  1 large sautee pan or wok, 1 pot of water for rice

Start by bringing up a pot of water to a full boil. Make sure it is large enough to hold the rice and will not boil over. When it comes to a boil, add your rice. 

Set a timer for 15 minutes. 

You can also cook the rice with 1/2 c water per serving if you would prefer measuring the water to have a steamed rice.

Next, start cooking your chicken. Start heating a large pan on high heat. When hot, add the chicken. the chicken has been coated with a little oil, but if you have a pan that tends to stick you may need to use a little more. 

Add the veggies next. You want to cook them with the chicken until you notice the kale beginning to wilt (roughly a minute or 2). 

Cook until half of the liquid has evaporated. The sauce should be simmered for a few minutes to concentrate its flavors, then you can add the corn starch slurry. 

Cook chicken for about 5 minutes, or until you notice it beginning to take on a little color. 

Once the kale has wilted, add the orange sauce. 

When you notice the sauce thickening, pull the pan from the heat and set aside until the rice timer finishes. When the timer for the rice goes off, drain in a colander. Plate the rice.  

Top with the chicken and veggies. From start to finish this dinner will be ready in less than 20 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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