If orange chicken is your go-to whenever you grab takeout, we think you’ll love our home-made version over cauliflower rice, vibrant veggies and toasted cashews. The only struggle will be to not eat this dish up before you even get it on the plate!

Orange Cashew Chicken Bowls with Asian Greens & Cauliflower Fried Rice

MEAL KIT CONTENTS: 

6 oz cauliflower rice

10 oz chicken breast

4 oz carrot

4 oz bell pepper

2 oz ginger & garlic mixture

4 oz pak choi

4 oz Zest stir-fry glaze*

2 oz fresh orange

1 oz cashews

1 oz green onion

 

*Stir-fry glaze: Hosin, soy, honey

 

INGREDIENTS NOT SUPPLIED: 

Olive oil

Salt and pepper

 

KITCHEN ITEMS NEED: 

Small bowl

2 x Chopping board & knife

Large skillet/frying pan

Medium skillet/frying pan

Plate

Wooden spoon

Small pot

Orange Cashew Chicken Bowls with Asian Greens & Cauliflower Fried Rice

Regular price
$30.00
Sale price
$30.00

NUTRITIONAL INFORMATION (per serving)

Calories...................604

Carbohydrates........37g

Fat..........................23g

Protein....................54g 

Sodium....................535mg

*Approximate Values Based On My Fitness Pal

    PREPPING INSTRUCTIONS

    Cut orange into 4 quarters and remove seeds. Juice in a bowl

    Cut carrot into ¼ inch rounds

    Core and thinly slice bell pepper

    Chop pak choi into small bite size pieces

    Cut chicken into bite size pieces

    Slice green onion thinly

      COOKING INSTRUCTIONS

      Step 1: Prepare rice

      Heat a drizzle of oil in a medium skillet. Add cauliflower rice and cook for 3-5 minutes, constantly moving around, until cooked through and golden. Turn off heat and set aside.

      Step 2: Make sauce

      In a medium bowl, combine the ginger, garlic, orange juice and Zest stir fry glaze.

      Step 3: Toast cashews & cook the chicken

      Heat a drizzle of oil in a medium pan over medium heat. Add cashews and toss until fragrant, about 30 seconds. Remove from pan and let cool.

      In the same pan, add a drizzle of olive oil over a medium-high heat. Add the chicken and cook, tossing, for 8-10 minutes, or until browned and cooked through. Transfer to a plate.

      Step 4: Cook Veggies

      Return the pan to a medium-high heat with a drizzle of olive oil. Add the carrot & peppers, cook for 2-3 minutes, or until just tender. Add the chicken and cook for 3-4 minutes, or until thickened. Add the pak choi and cook, stirring, for 1 minute, or until tender.

      Step 5: To serve

      Divide the rice between bowls and top with veggies and chicken, making sure to scoop up all the great sauce.  Sprinkle with green onion & toasted cashews.