Name: Orange chicken with broccoli
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 cup jasmine rice; 1/2 cup water; 5 oz broccoli florets, bite-size; 1/2 cup orange juice; 1 tbsp low sodium soy sauce; 3/4 tsp honey; 2 tsp ginger, grated; 1 clove garlic, minced; 1 tbsp cornstarch; 1 tsp canola oil; 1/4 tsp salt; 1/2 tsp red pepper flakes; 3/4 tsp orange zest, finely grated

Instructions

Prep 20 min · Cook 10 min

In a small saucepan, combine the jasmine rice and water. 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.
In a small bowl, whisk together the orange juice, soy sauce, honey, red pepper flakes, orange zest, and half the cornstarch. In a separate bowl, toss the chicken pieces with the remaining cornstarch and the salt until evenly coated.
Heat most of the oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer. Cook without moving for 3 minutes until a golden crust forms, then flip and cook for 3 minutes more. Remove chicken to a plate. Done when opaque in the center, 165°F.
Wipe out the skillet and add the remaining oil over medium heat. Add the broccoli and a splash of water. Cover and steam for 3 minutes until tender-crisp.
Push the broccoli to the edges of the pan. Add the ginger and garlic to the center and stir for 30 seconds until fragrant. Whisk the sauce and pour it into the pan. Stir constantly for 1 minute until thickened and clear. Return chicken to the pan and toss to coat. Fluff the rice with a fork and plate, topping it with the orange chicken and broccoli.

Nutrition

Ingredients

Instructions

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