Stir-Fried Orange Chicken

Chinese Entrée
25 min.
4 Servings
Print this page Shop the Recipe

Approximate Nutritional Information (Per serving): Calories 610, Fat 20g, Sat. Fat 3g, Trans Fat 0g, Cholesterol 130mg, Sodium 1880mg, Total Carbohydrate 75g, Fiber 5g, Sugars 19g, Protein 36g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Dairy-Free


Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

DISCLAIMER:
Recipe categorization, including tags that indicate that a recipe is free of an allergen, are based on the product(s) indicated in the recipe’s ingredient listing. If other ingredient(s) are used, Giant Eagle cannot guarantee that the recipe categorization indicated is applicable. Actual product packaging and materials may contain additional and/or different ingredient, allergen, nutritional or proper usage information than the information displayed on our website. Always read labels, warnings and directions prior to using or consuming a product. If you have questions or require more information about an ingredient, contact the manufacturer directly. Content on this website is for general reference purposes only and is not intended to substitute for advice given by a physician, pharmacist or other licensed health care professional. The information presented on this website should not be used for self-diagnosis or for treating a health problem.

Ingredients:

  • 1¼ lbs. Giant Eagle boneless, skinless chicken thighs
  • 1 bunch asparagus
  • 1 bunch green onions
  • 1 bunch Nature’s Basket basil
  • 4 clementines
  • 2 Tbsp. fresh ginger
  • ½ cup Giant Eagle soy sauce
  • ¼ cup Marukan® rice vinegar
  • ½ cup Giant Eagle orange juice concentrate
  • 2 Tbsp. cornstarch
  • ¼ cup water
  • 2 Tbsp. + 2 tsp. vegetable oil, divided
  • 2 (8.5 oz.) pkgs. Uncle Ben’s Ready Rice® Jasmine

Directions:

Trim and dice the chicken thighs into 1-inch cubes. Trim and slice the asparagus on the bias. Thin slice the white part of the green onions and cut the green part into long thin strips. Pick the leaves from the basil.

Carefully peel the clementines, keeping the peel in as large of pieces as possible. Cut 2 clementines worth of peel into thin strips, the white part is ok to leave on. Separate the peeled clementine into segments. Grate the ginger and combine with the soy sauce, rice vinegar, orange juice concentrate, cornstarch and water.

Toss the diced chicken with ¼ cup of the sauce. Heat a large sauté pan or wok over high heat. Once hot, add in 2 tablespoons of vegetable oil and the diced chicken. Let sear well on one side, about 2 minutes, then stir and continue to stir-fry until chicken reaches a minimum internal temperature of 165°F.

Remove the chicken from the pan and set aside. Wipe the pan clean and heat again over high heat. Add 2 teaspoons of vegetable oil and the asparagus and clementine peel. Stir-fry for about 30 seconds. Then, add in the pre-mixed sauce, asparagus, clementines and cooked chicken. Continue to cook until the sauce thickens and everything is well coated with sauce. Toss in basil leaves.

Meanwhile, heat the rice according to package directions and stir in the thin-sliced green onions.

Serve the chicken and rice together, garnished with the thin sliced green onion tops.