Receta en Español

Orange Chicken

with Asian Vegetables, Water Chestnuts and Brown Rice

Get ready for our healthy spin on a Chinese take-out classic: Orange Chicken. Water Chestnuts add a satisfying crunch and colorful veggies coated in an irresistibly sweet and tangy orange ginger glaze ensure you won’t have any trouble getting everyone on board with this meal!


  • Lundberg short grain brown rice

    Red peppers


    Snow peas

  • Chicken

    Orange ginger stir-fry sauce
    (Orange juice, shoyu, rice vinegar, coconut sugar, Asian chilies and spices, cornstarch)(GLUTEN FREE: Orange juice, coconut aminos, rice vinegar, coconut sugar, Asian chilies, spices, cornstarch)

    Water chestnuts

Kids icon

Getting Your Kids Involved:

Younger kids can help measure the rice. With supervision, older kids can help chop the vegetables.

Encouraging Picky Eaters:

If your kids are wary of sauce, leave it out and simply sauté the chicken and veggies with a little salt and pepper and then use the sauce for dipping.


1Step One

Pour rice into a measuring cup and record amount. Place rice and 1.5 times the amount of water in a medium pot or saucepan, i.e. for one cup of rice, use 1.5 cups of water. Cover and bring just to a boil. Keeping covered, reduce to a simmer, and cook for 20 minutes or until the water is absorbed and rice is tender. Turn off heat, fluff rice gently with a fork or wooden spoon and cover to keep warm.

2Step Two

While the rice is cooking, cut the pepper in half, remove the stem and seeds and cut into ½” thick strips. Cut the zucchini into ½” coins and set aside. Trim the tips off the snow peas and pull to remove the strings that run down both edges. Cut chicken breasts into 1"x 1" cubes.

3Step Three

Coat the bottom of a large sauté pan or wok with vegetable (or canola) oil and place over high heat. When the oil is hot, add the chicken to the pan, season lightly with salt, and cook for 3 minutes. Stir in the peppers, zucchini, and snow peas, lightly season with salt again (the salt helps soften the vegetables) and cook for 4 more minutes or until the vegetables start to soften. Pour in the orange ginger stir-fry sauce and continue to cook over high heat, stirring until the sauce lightly glazes the chicken and vegetables. Stir in the water chestnuts and remove pan from heat.

4Step Four

 Serve the chicken either on top of the rice or alongside it.


Tips icon


  • *If you have a vegetarian in the family, simply sauté the chicken separately, using the sauce to cook the veggies and then adding in the chicken when you plate.
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