Name: Orange glazed chicken stir-fry
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 3/4 cup water; 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 tsp salt; 1 tbsp cornstarch; 1 tsp avocado oil; 5 oz broccoli florets, bite-size pieces; 1/2 cup orange juice; 1 tbsp low-sodium soy sauce; 1/2 tsp honey; 2 cloves garlic, minced; 1 1/2 tsp ginger, grated; 1/2 tsp red pepper flakes; 1 green onion, thinly sliced

Instructions

Prep 25 min · Cook 10 min

Rinse the rice in a fine-mesh sieve. In a small pot, combine the rice, 2/3 cup of the water, and a pinch of the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes. Done when tender and water absorbed.
While the rice simmers, pat the chicken pieces dry. In a medium bowl, toss the chicken with two-thirds of the cornstarch and the remaining salt until evenly coated.
In a small bowl, whisk the orange juice, soy sauce, honey, and the remaining cornstarch with the remaining 2 tbsp of water until the starch and honey are dissolved.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken in a single layer. Cook for 4 minutes, flip, and cook for 3 minutes more until golden. Done when opaque in the center, 165°F.
Add the broccoli and 2 tablespoons of water to the skillet. Cover and steam for 2 minutes. Remove the lid and cook for 1 minute more until the water evaporates. Done when bright green and crisp-tender.
Push the chicken and broccoli to the edges of the pan. Add the garlic, ginger, and red pepper flakes to the center and stir for 30 seconds until fragrant. Pour in the orange sauce and stir everything together. Simmer for 3 to 4 minutes until the sauce thickens and glazes the chicken. Serve over the rice and garnish with green onions. Done when sauce coats the back of a spoon.

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Ingredients

Instructions

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