Home Chef Crispy Orange Chicken

• ¾ cup Jasmine Rice
• 8 oz. Broccoli Florets
• 12 oz. Diced Boneless Skinless Chicken Breasts
• 6 fl. oz. Canola Oil
• ⅓ cup Tempura Mix
• 4 fl. oz. Orange Sauce
• 1 tsp. Sriracha

Before You Cook

• Preheat oven to 400 degrees
• If using any fresh produce, thoroughly rinse and pat dry
• Prepare a baking sheet with foil and cooking spray

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

• Steak and Pork 145° F (rest cooked meat, 3 minutes) |
 
• Seafood 145° F |
 
• Chicken 165° F |
 
• Ground Beef 160° F |
 
• Ground Turkey 165° F |
 
• Ground Pork 160° F

Customize It Instructions

• If using mahi-mahi, follow same instructions as chicken in Steps 3 and 4, frying until mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-4 minutes. 
• If using shrimp, follow same instructions as chicken

1. 1

   Cook the Rice

   Bring a small pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner. Set aside covered. While rice cooks, roast broccoli.

2. 2

   Roast the Broccoli

   Cut broccoli into bite-sized pieces. Place broccoli on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer. Roast in hot oven until tender, 14-16 minutes. While broccoli roasts, batter chicken.

3. 3

   Batter the Chicken

   Add canola oil to a medium non-stick pan and place over medium heat. Let oil heat, 5 minutes. While oil heats, pat diced chicken dry, and season with a pinch of salt. Combine tempura mix, ¼ cup cold water, and a pinch of salt and pepper in a mixing bowl. Stir until a thin batter forms, like a thin pancake batter. If too thick, add cold water 1 Tbsp. at a time until desired consistency is reached. Add chicken pieces to batter and coat evenly. 

4. 4

   Cook the Chicken

   Combine orange sauce and Sriracha (to taste) in another mixing bowl. Test oil temperature by adding a drop of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. Working in batches, carefully add chicken pieces to hot oil and cook until golden brown on two sides and pieces reach a minimum internal temperature of 165 degrees, 1-3 minutes per side. Remove chicken to bowl with sauce and coat evenly.

5. 5

   Finish the Dish

   Plate dish as pictured on front of card, combining chicken and broccoli and placing on rice. Drizzle with any remaining sauce. Alternatively, plate chicken and broccoli separately. Bon appétit!