Honey Mandarin Chicken and Asparagus Stir-Fry with Jasmine Rice

This honey mandarin chicken stir-fry brings together tender dark meat chicken, crisp asparagus and vibrant green pepper in a luscious sauce made from fresh mandarin juice, honey and soy sauce. The combination of sweet, tangy and a hint of heat from sriracha creates an irresistible dish that’s perfect for a weeknight dinner.

Serve over fragrant jasmine rice and top with crunchy sliced almonds and scallions for added texture. This recipe is quick to prepare, using simple ingredients that come together in under 30 minutes. It’s a balanced meal that’s both satisfying and full of flavor.

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Ingredients

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

8 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 unit Mandarin OrangeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, ¾ cup water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Place sealed honey packets in a small bowl with enough hot water to cover (to warm the honey). Halve the mandarin; squeeze juice from both halves into a separate small bowl. Trim and thinly slice scallions, separating whites from greens. Halve, core and thinly slice green pepper into strips. To the bowl with mandarin juice, whisk in honey, ketchup and soy sauce until combined.
3. Open package of chicken and drain off any excess liquid. In a medium bowl, combine chicken, cornstarch, garlic powder, a pinch of salt and pepper. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add coated chicken and cook, stirring occasionally, 3 minutes. Add scallion whites and green pepper. Cook, stirring occasionally, until chicken is cooked through, 2-3 minutes more. Stir in honey mandarin sauce and cook until sauce has thickened and everything is well coated, 1-2 minutes. Stir in ½ tablespoon butter. Taste and season with salt and pepper.
4. Once rice is done, stir in ½ tablespoon butter; fluff with a fork. Divide rice and chicken stir-fry between shallow bowls in separate sections. Top everything with almonds, scallion greens and as much Sriracha as you like. Serve.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, you can substitute boneless skinless chicken breast. Keep in mind that dark meat stays juicier and more tender in stir-fries, so adjust cooking time as needed to avoid drying out the breast.

What can I use instead of asparagus?

Green beans, snap peas or broccoli florets would work well as substitutes. Adjust cooking time accordingly to ensure they are tender-crisp.

Is this recipe gluten-free?

The recipe contains soy sauce, which typically has wheat. To make it gluten-free, use tamari or coconut aminos instead of soy sauce.