Name: Orange chicken with broccoli and rice
Prep time: 22 min
Cook time: 13 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 1/2 tsp salt; 5 oz boneless skinless chicken breast, patted dry and cut into 1-inch pieces; 1 tbsp cornstarch; 1 tsp avocado oil; 3.5 oz broccoli, cut into bite-size florets; 1/2 cup orange juice; 1 tbsp low sodium soy sauce; 3/4 tsp rice vinegar; 3/4 tsp honey; 1 clove garlic, minced; 1 tsp fresh ginger, grated; 1/2 tsp red pepper flakes

Instructions

Prep 22 min · Cook 13 min

In a small saucepan, combine the rice, water, and a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
In a small bowl, whisk the orange juice, soy sauce, rice vinegar, honey, minced garlic, grated ginger, red pepper flakes, and two thirds of the cornstarch until smooth.
Toss the chicken pieces with the remaining cornstarch and a pinch of salt in a bowl until the pieces are lightly and evenly coated.
Heat half the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken in a single layer and cook for 3 minutes, flip, and cook for 3 minutes more until golden brown and cooked through. Remove chicken from the pan. Done when opaque in the center, 165°F.
Wipe out the skillet and heat the remaining oil over medium heat. Add the broccoli and a splash of water, cover, and steam for 3 to 4 minutes until tender-crisp.
Return the chicken to the skillet. Give the orange sauce a quick whisk and pour it over the chicken and broccoli. Cook, stirring constantly, for 2 to 3 minutes until the sauce bubbles, thickens, and clings to the chicken. Serve over the rice.

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Instructions

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