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Disclosure: Thank you to Paisley Farm for providing products to help me create my recipe. Please see my disclosure policy)

One of our favorite cuisines as a family is definitely anything with Asian flare. In fact, any time that we ask our boys where they would like to eat out, it is usually somewhere that has Asian food. When Paisley Farm sent me several of their delicious products to create a recipe for a blogger challenge, I knew right away that I wanted to use the Asian Bean Salad!

First of all, I want to let you know about the Paisley Farm brand and the delicious products that they offer. You can find them at stores likes Kroger, Walmart, Ralph’s, Fred Meyer, Smith’s and more. You can also find them online at PaisleyFarmFoods.com. I would also suggest that you follow them on Facebook, Instagram and Twitter as they often share delicious recipes, news, promotional offers and more! Paisley Farm makes their products out of the freshest ingredients, delivered with the most exciting and flavorful taste combinations imaginable. From Asian Bean Salad to Sweet Cauliflower and Dilled Brussel Sprouts, they have something for everyone! You can see the entire Paisley Farm product list HERE. 

Now on to my delicious recipe! Orange Chicken With Asian Bean Salad “Stir Fry” is sure to please anyone! It is packed full of flavor with every bite! I love how the sweet Asian Bean Salad pairs perfectly with the Gingery Orange Chicken! I have been experimenting with a lot of recipes and this is what I came up with. My family loved it!

Ingredients:

3 tablespoons orange juice

3 tablespoon lemon juice

2 tablespoons soy sauce (you can also use coconut aminos if you prefer)

1 1/2 cups water

1/4 cup rice wine vinegar

1 cup brown sugar

2 teaspoons fresh minced ginger

2 teaspoons fresh minced garlic

2 tablespoons minced green onion

1 tablespoon of fresh grated orange zest

1 1/2 lbs. of boneless skinless chicken thighs cut into 1/2 inch cubes

salt and pepper for taste

3 tablespoons of cornstarch

2 tablespoons of water

1 cup of flour

sesame seeds for garnish

1 jar of drained Paisley Farm Asian Bean Salad

2 cups hot cooked rice

Instructions:

1. Cut the chicken up into 1/2 inch cubes.
2. In a small pan, mix together the orange juice, lemon juice, rice wine vinegar, water and soy sauce over low to medium high heat. Stir in the orange zest, green onion, ginger, garlic and brown sugar and bring to a boil. Set aside and let cool for 10 minutes
3. In the meantime, place the chicken pieces in a plastic storage bag.
4. In another storage bag, place the flour and salt/pepper.
5. After the Orange Sauce mixture has cooled, place 1 1/2 cups in the plastic storage bag with the chicken and place in the refrigerator for at least 1 hour. (longer if possible. I think that the longer you can marinate the better with this dish) Reserve the remaining sauce.
6. Now that your chicken has marinated, you will add it to the bag that has the flour mixture to get dredged.
7. In a large wok, add 3-4 tablespoons of olive oil. Cook the chicken in batches and set aside. (Do not overcrowd or it will not cook evenly)
8. Wipe out the wok and place the reserved orange sauce mixture. You will want to make sure that this is set to medium high heat. While this is heating up, take 3 tablespoons of cornstarch and 2 tablespoons of cold water to make a paste. (Make sure that the water is cold or it will not form correctly) Add to the sauce mixture until it thickens. Bring to a boil. I like to grate in fresh orange zest in the sauce to give it even more orange taste.
9. When the sauce is finished, add the chicken back into the dish so that it can absorb those yummy flavors. This is also where I add in the jar of drained Paisley Farm Asian Bean Salad for the “stir fry” part of the dish. You want to add this in at the very end so the vegetables don’t get overly mushy. You want them to soak up that delicious orange and ginger flavor though that the rest of the dish has. I can’t begin to tell you how delicious that the Asian Bean Salad is paired with the ginger and citrus. So delish!
10. Serve over hot cooked rice in bowls and garnish with more orange zest and sesame seeds.
11. Enjoy!