Honey Orange Chicken Preparation

Fresh oranges brighten this Asian-inspired dish for the perfect combination of sweet and tangy.

Honey Orange Chicken Preparation

Included Ingredients

Chicken breast, tamari sauce, vinegar, sesame oil, honey, salt, onion, orange, vinegar, seasonings.

Groceries Needed

  • Brown rice or quinoa
  • Green vegetable of choice

Optional Additions

  • Ground Ginger (for increased flavor)
  • Garlic (for increased flavor)
  • Crushed red pepper (for increased flavor)

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Serve over brown rice or quinoa, with your favorite green vegetable.

Small

3 Servings

Stovetop

Cook from frozen in medium saucepan over medium heat. Break up as it thaws and cooks. Cover and cook over medium low heat for 25-30 minutes. Shred and serve.

Oven

Thaw meal in refrigerator overnight. When thawed, place in oven proof baking dish, cover and bake at 350F for 45 minutes or to an internal temperature of 165 F. Shred and serve.

Pressure Cooker

Cook on manual for 10-15 minutes, or to an internal temperature of 165 F, natural pressure release. May add 1/4 cup liquid before cooking to bring up to pressure. Switch pressure cooker to sauté setting. Mix 1/2 Tbsp corn starch and 1/2 Tbsp cold water, add to sauce. Stir until thick. Let meat sit in sauce for 5-10 min before serving.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165° F. Mix 1/2 Tbsp corn starch and 1/2 Tbsp cold water, add to sauce. Stir until thick. Let meat sit in sauce for 5-10 min before serving.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Ground Ginger | ½ tsp

Garlic | ½ tsp

A dash of crushed red pepper

Medium

6 Servings

Slow Cooker

Cook on low 3-4 hours, or to an internal temperature of 165° F. Mix equal parts 1 Tbsp cold water and cornstarch. Add to sauce and stir until thickened. Let meat sit in sauce for 5-10 minutes before serving.

Pressure Cooker

Cook on manual for 20 minutes, or to an internal temperature of 165° F. Natural pressure release. May add ¼ cup liquid before cooking to bring up to pressure. Mix equal parts 1 Tbsp cold water and cornstarch. Add to sauce and stir until thickened. Let meat sit in sauce for 5-10 minutes before serving.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Ground Ginger | 1 tsp

Garlic | 1 tsp

Crushed red pepper | ⅛ tsp

Nutrition Facts

Serving Size | 0.75 cup
373 Calories | 12.6g Total Fat | 26.6g Carbs | 0.7g Fiber | 37.5g Protein | 24g Sugars | 2.9g Sat. Fat | 565mg Sodium

Allergens: Soy, Sesame Seeds. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.