Family Meal Kit
One-Sheet Tangy Orange Chicken
with green onion rice and peanuts
Prep & Cook Time: 40-50 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Wheat, Peanuts, Sesame, Soy
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Under %{max_calories} caloriesOver 30g protein
Chef
Jimmy Shay
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 16 oz. Cooked White Rice
- 16 oz. Carrot
- 4 oz. Mixed Diced Peppers
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3 oz. Teriyaki Sauce
- 1⅘ oz. Low Sodium Orange Sauce
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1 oz. Roasted & Salted Peanuts
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½ oz. Toasted Sesame Oil
- 2 Green Onions
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2 tsp. Umami Seasoning
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories470
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Carbohydrates53g
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Net Carbs48g
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Fat10g
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Protein36g
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Sodium1410mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Peeler
Before You Cook
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
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If using antibiotic free chicken, pat dry. Cook in a medium non-stick pan over medium heat with 1 tsp. olive oil until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare the Ingredients
Finely crush peanuts in shipping bag. Get the kids involved! With supervision, have them help crush the peanuts.
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.Trim and thinly slice green onions on an angle, keeping white and green portions separate. -
2 Start the Vegetables
Place carrots and peppers on prepared baking sheet and top with umami seasoning and sesame oil. Massage oil and seasoning into vegetables. Spread into an even layer.
Roast in hot oven, 20 minutes.While vegetables roast, continue recipe. -
3 Make Sauce and Add Chicken
In a mixing bowl, combine orange sauce and teriyaki sauce. Set aside.
Pat chicken dry and season both sides with a pinch of salt and Asian garlic, ginger & chile seasoning (use less if spice-averse). Kids not a fan of extra heat? Feel free to skip the Asian seasoning.After 20 minutes, carefully remove sheet from oven and push vegetables to one side. Sheet will be hot! Use a utensil.Place chicken on now-empty side of sheet and evenly top each breast with 1 tsp. sauce (reserve remaining for garnish). -
4 Finish the Vegetables and Chicken
Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 18-22 minutes.
Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Carefully remove from oven.While vegetables and chicken roast, continue recipe. -
5 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps. Remove rice from packaging.
In a microwave-safe bowl, combine rice, white portions of green onions, and 2 tsp. olive oil. Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.Plate dish as pictured on front of card, topping chicken with remaining sauce (using a clean utensil) and green portions of green onions. Garnish rice with peanuts. Bon appétit!
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