John Soules Foods’ crispy orange chicken tastes just like your favorite Chinese take-out! The tender white meat chicken chunks are sweet and savory and come with an addictive sticky glaze. Here we turn them into a healthy weeknight dinner with a crunchy smashed cucumber and orange salad and steamed brown rice. This recipe comes together in less than 30 minutes!
Prepare the orange chicken according to package instructions.
Meanwhile, trim the ends of your cucumbers and arrange them next to each other on a cutting board. Using a rolling pin or heavy skillet, gently smash the cucumbers until they begin to fall apart (you want them to still retain some shape). Cut into bite-size chunks and transfer to a medium bowl.
On a cutting board, set the oranges on their side. Using a sharp knife, trim off the tops and bottoms of the citrus, being careful not to cut too much into the flesh. Set them cut side up. Using a sharp knife and working around the oranges, cut between the flesh and the pith, following the fruit’s contour. Discard the peel and pith. Using a paring knife and holding the oranges over the bowl with the cucumbers to catch the juices, slice between the membranes of the fruit and use the blade of your knife to remove the citrus segments.
Add the Fresno pepper, garlic, rice vinegar and the 2 teaspoons of toasted sesame seeds to the bowl and toss to coat. Season with salt and pepper.
In 4 shallow bowls, add some steamed brown rice. Divide the orange chicken and cucumber salad between the bowls. Garnish with fresh basil and more sesame seeds; serve right away.