Orange Chicken and Vegetable Stir Fry
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
If you love a good dinner hack, this Orange Chicken and Vegetable Stir Fry is the perfect example of how you can build a quick meal using a combination of store-bought shortcuts and fresh foods. Heinen’s Frozen Department is stocked with time-saving ingredients and meals to help you get dinner on the table quickly any night of the week.
The featured frozen shortcut in this recipe is Heinen’s Mandarin Orange Chicken Asian-Style Entree. Featuring crisp, juicy battered dark meat chicken and a Mandarin orange glaze, this takeout-inspired frozen meal heats in a matter of minutes, making it perfect for busy evenings.
Tossed with Heinen’s cooked rice and an assortment of fresh veggies, this meal is balanced, flavor-packed, satisfying, and extremely efficient.
Why You’ll Love This Recipe
- It’s wholesome. Fully cooked and ready to heat, the frozen Asian-style entrees from Heinen’s are made with high quality ingredients you can feel good about serving your family.
- Heinen’s cooked rice saves you extra time and dishes. Heinen’s cooked brown rice is ready in minutes and doesn’t require boiling water! Just heat it up in a microwave!
- It can be made in one pan for easy cleanup. One pan is all you need for this quick dish! The mandarin sauce comes with the frozen entree! Simply fold it in with the chicken and serve over rice! That’s a wrap on dinner!
Orange Chicken and Vegetable Stir Fry
Servings: 4
Ingredients
- 1 package Heinen’s Mandarin Orange Chicken Asian-Style Entree
- 1 Tbsp. Heinen’s avocado oil
- 1 cup diced red bell pepper
- 1 cup diced broccoli
- 1 cup matchstick carrots
- 1 cup sliced mushrooms
- Kosher salt and black pepper
- 2 containers Heinen’s organic cooked brown or white rice
- Sliced green onions, optional
Instructions
- Remove the sauce packets, then bake the chicken according to package instructions.
- While the chicken bakes, stir fry the vegetables. Heat the oil in a large nonstick skillet over medium heat. Once hot, add the bell pepper, broccoli, carrots, and mushrooms. Sauté until crisp tender, about 5 minutes. Season to taste with salt and pepper, then add the reserved sauce to the pan and heat to steaming.
- When the chicken is done baking, add it to the pan, tossing everything well to coat with the sauce.
- Heat the rice according to package instructions and divide into bowls. Top with the chicken and vegetable stir fry and garnish with sliced green onions, if desired.
