Step 1

• In a small pot, combine rice, 1¼ cupswater (2¼ cups for 4 servings), and apinch of salt. Bring to a boil, then coverand reduce to a low simmer. Cookuntil rice is tender, 15-18 minutes.• Keep covered off heat until ready toserve.

Step 2

• Meanwhile, wash and dry all produce.• Zest orange until you have 1 tsp (2 tspfor 4 servings). Halve orange; squeezejuice from both halves into a smallbowl. Trim and thinly slice scallions.• Pat chicken* dry with paper towels,then dice into 1-inch pieces.• In a large bowl, whisk togethertempura mix, 1⁄3 cup cold water(2⁄3 cup for 4), and salt (we used ½ tsp)until smooth. (For 4, use 1 tsp salt.) TIP:If mixture is too thick, add more water1 TBSP at a time until it reaches apancake-batter-like consistency.• Stir chicken into batter until fully coated.

Step 3

• To bowl with orange juice, add sweetsoy glaze, chili sauce, jam, stockconcentrate, orange zest, halfthe vinegar, 1 TBSP water, 1 tspcornstarch (we sent more), and4 tsp sugar. (For 4 servings, use allthe vinegar, 2 TBSP water, 2 tspcornstarch, and 8 tsp sugar.) Whiskto combine.• Heat a medium, dry pan over medium-high heat. Pour in orange sauce; cookuntil slightly thickened, 3-4 minutes.Remove pan from heat.

Step 4

• Heat a 1⁄3-inch layer of oil in a large,heavy-bottomed pan over medium-high heat. Once oil is hot enoughthat a drop of batter sizzles whenadded to the pan, working in batchesif necessary, carefully add coatedchicken in a single layer. (TIP: Addmore oil in between batches ifnecessary.) Cook until golden brownon first side, 3-5 minutes. Usingtongs, flip and cook until chicken isgolden brown and cooked through,4-5 minutes more. TIP: To check fordoneness, cut one piece in half.• Using tongs or a slotted spoon, transferchicken to a paper-towel-lined plate.Immediately season lightly with saltand pepper.

Step 5

• Add tempura chicken and half thescallions to pan with sauce. Reheatover medium heat, stirring, untilchicken is glazed, 1-2 minutes. If sauceis too thick, add a splash of water.

Step 6

• Fluff rice with a fork; divide betweenplates. Top with orange chicken andany remaining sauce from pan. Garnishwith remaining scallions and serve.