Navel Oranges, 4 Lb Bag

Naval Oranges, 4lb

Characterized by the small formation resembling a navel on the blossom end, Navel oranges are one of the most popular citrus varieties. Available from November through June, these winter oranges have a slightly thick skin, are seedless and easy to peel, and provide an excellent source of Vitamin C. They have a floral aroma and are refreshingly sweet and juicy.

Farmer Background From Our Family to Yours

With thousands of grower members in California and Arizona, the Sunkist cooperative reflects the values and legacy of its 120-year history: multi-generational family farmers committed to growing the highest quality citrus, being responsible stewards of their land and dedicating themselves to innovation.

Recipe Inspiration Sunkist Sesame Orange Chicken Skewers and Slaw Recipe

YEILD: 8 Servings

INGREDIENTS:

Marinade:

• 1/2 cup honey
• 1/4 cup toasted sesame oil
• 1/4 sliced green onions
• 1 Tbsp. Sunkist navel orange zest
• 3 garlic cloves, minced
• 1 Tbsp. minced peeled fresh ginger
• 3/4 cup soy sauce

Slaw and Skewers:

• 2 cups shredded Napa cabbage
• 2 cups shredded red cabbage
• 1 large red bell pepper, cut into matchstick-size strips
• 1 large yellow bell pepper, cut into matchstick-size strips
• 1 cup coarsely grated and peeled carrots
• 1 Sunkist navel orange, segmented
• 1/2 cup thinly sliced green onions
• 2 skinless, boneless chicken breasts, each cut lengthwise into 8 strips
• 16 wooden skewers, soaked in water 1 hour
• 3 Tbsp. sesame seeds
• 1/4 cup soy sauce
• 1/4 cup fresh lemon juice
• 2 Tbsp. sugar
• 1 Tbsp. distilled white vinegar
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 Tbsp. toasted sesame oil
• 1/4 cup vegetable oil

INSTRUCTIONS:

• In a blender, add all ingredients for the marinade. Blend on high speed until smooth. Pour marinade into a bowl with chicken and refrigerate and marinate one hour. Skewer the chicken and set aside.
• In a medium bowl, mix together the Napa and red cabbage, red and yellow pepper, carrots, orange segments and green onion.
• Whisk together 2 tablespoons soy sauce, lemon juice, sugar, vinegar, salt, black pepper, sesame and vegetable oil. Toss the dressing with the slaw.
• Grill the chicken skewers over medium-high heat until cooked through.
• To Serve: Divide the slaw evenly amongst four plates and top with two chicken skewers. Garnish with toasted sesame seeds.