Name: Orange chicken with broccoli and rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup long-grain white rice; 2/3 cup water; 1/4 tsp salt; 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 5 oz broccoli florets, cut into small bite-size pieces; 1/3 cup orange juice; 1 tbsp low-sodium soy sauce; 3/4 tsp honey; 1 clove garlic, minced; 1 1/2 tsp fresh ginger, grated; 1 1/4 tsp cornstarch; 8 olive oil cooking sprays; 1 green onion, thinly sliced

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, 1/2 cup of water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes before fluffing with a fork.
While the rice cooks, whisk the orange juice, soy sauce, honey, and cornstarch together in a small bowl until the cornstarch has dissolved.
Coat a 12-inch nonstick skillet with cooking spray and set over medium-high heat. Add the chicken pieces in a single layer and season with the remaining salt. Cook for 3 minutes, flip, and cook for 2 minutes more until golden. Done when opaque in the center, 165°F.
Add the broccoli florets and the remaining 1 1/2 tbsp of water to the skillet. Cover the pan and steam for 3 to 4 minutes until the broccoli is bright green and crisp-tender.
Stir in the garlic and ginger and cook for 1 minute until fragrant. Pour in the orange juice mixture. Cook, stirring constantly, for 2 minutes until the sauce thickens and coats the chicken and broccoli.
Spoon the fluffed white rice onto a plate and top with the orange chicken and broccoli. Garnish with the sliced green onions.

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Ingredients

Instructions

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