Sometimes you just need dinner on the table fast. No time for elaborate prep. No energy for complicated techniques. But you still want something that tastes homemade, not like it came straight from a frozen bag.
This recipe starts with Trader Joe’s Mandarin Orange Chicken—the cult favorite that practically has its own fan club. But instead of just heating it up and calling it done, you turn it into a proper stir-fry with crisp vegetables and fresh ginger. The result feels like takeout, but better.
What You’ll Need
For the Stir-Fry:
- 1 bag Trader Joe’s Mandarin Orange Chicken (22 oz)
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin
- 1 cup snap peas, trimmed
- 3 green onions, cut into 1-inch pieces
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- Sesame seeds for garnish
- Red pepper flakes (optional)
For Serving:
- 3 cups cooked white or brown rice (Trader Joe’s frozen rice works great)
- Fresh cilantro, chopped
Tools:
- Large skillet or wok
- Baking sheet
- Spatula
- Chef’s knife
- Cutting board
- Small bowl
- Measuring spoons
Cooking the Orange Chicken
Preheat your oven according to the package directions (usually 375°F).
Spread the chicken pieces on a baking sheet in a single layer. Don’t crowd them. Bake according to package instructions, usually about 18-20 minutes, flipping halfway through. You want them crispy and golden.
While the chicken bakes, set the sauce packet aside. You’ll use it later.
Preparing the Vegetables
Heat the vegetable oil in your large skillet or wok over high heat. Let it get hot—almost smoking.
Add the red and yellow bell peppers. Stir-fry for about 2 minutes. They should blister slightly but stay crisp.
Toss in the snap peas and cook for another minute.
Push the vegetables to the sides of the pan. Add the garlic and ginger to the center. Let them sizzle for about 30 seconds until fragrant. Stir everything together.
Add the green onions and cook for another 30 seconds.
Bringing It Together
When the chicken is done, add it to the skillet with the vegetables. Pour in the sauce from the packet.
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and the cornstarch slurry. Pour this over the chicken and vegetables.
Toss everything together over medium-high heat for about 2 minutes. The sauce will thicken and coat the chicken and vegetables.
Taste. If you want more heat, add a pinch of red pepper flakes.
Serving
Divide the rice among four bowls. Spoon the orange chicken and vegetables over the top.
Sprinkle with sesame seeds and fresh cilantro.
This serves 4 people. It comes together in about 25 minutes total, which is barely longer than regular takeout would take.
The beauty of this recipe is that you can swap the vegetables based on what you have. Broccoli florets, sliced carrots, or baby bok choy all work. Trader Joe’s sells pre-cut stir-fry vegetables if you want to make it even easier.
Leftovers keep for up to 3 days in the refrigerator. Reheat in a skillet over medium heat to keep the chicken crispy.
