YOUR SOLIN GENERATED RECIPE
Crispy Orange Chicken with Roasted Broccoli
Enjoy a vibrant twist on a classic with succulent, lightly crispy chicken bathed in a tangy orange glaze, paired perfectly with roasted broccoli dressed in a hint of olive oil and spices. This dish delivers a burst of citrus flavor balanced by the natural crunch of broccoli, making for a satisfying and nutrient-dense meal.
INGREDIENTS
5 oz Chicken Breast (140g)
1/3 cup Fresh Orange Juice (80g)
2 tbsp Cornstarch (16g)
1 tsp Honey (7g)
1.5 cups Broccoli (136g)
1 tsp Olive Oil (4.5g)
2 cloves Garlic
1 tsp Ginger
Pinch Red Chili Flakes
PREPARATION
Preheat your oven to 425°F for the broccoli and set up a baking sheet lined with parchment paper.
In a small bowl, mix the corn starch with a portion of the orange juice to form a slurry. Add the remaining orange juice, honey, finely minced garlic, grated ginger, and a pinch of red chili flakes to create the orange glaze.
Cut the chicken breast into bite-sized pieces. Toss the chicken pieces with the cornstarch slurry until evenly coated.
Heat a non-stick skillet over medium-high heat. If desired, lightly spray with a minimal amount of oil and cook the chicken pieces until they are crispy and golden brown on all sides, about 4-5 minutes per side.
Meanwhile, toss the broccoli with olive oil, salt, and pepper, then spread evenly on the prepared baking sheet. Roast in the oven for about 12-15 minutes until tender and slightly charred at the edges.
Once the chicken is cooked, add the orange glaze to the skillet. Let the sauce simmer for 2-3 minutes until slightly thickened and the chicken is fully coated.
Plate the crispy orange chicken alongside the roasted broccoli. Serve immediately and enjoy the balance of tangy, sweet, and savory flavors.