Name: Orange chicken stir-fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 2 tsp cornstarch; 1/4 tsp salt; 5 oz broccoli florets, cut into small pieces; 8 olive oil cooking sprays; 1/2 cup orange juice; 1 tbsp low sodium soy sauce; 2 tsp fresh ginger, grated; 1 clove garlic, minced; 1/2 tsp honey; 1 green onion, thinly sliced

Instructions

Prep 20 min · Cook 10 min

In a small saucepan, combine the rice and water. 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 while you finish the chicken.
In a small bowl, whisk together the orange juice, soy sauce, grated ginger, minced garlic, honey, and half the cornstarch until smooth.
Toss the chicken pieces in a bowl with the remaining cornstarch and the salt until evenly coated.
Coat a 12-inch nonstick skillet with cooking spray and set over medium-high heat. Add the chicken in a single layer and cook for 4 minutes, flip, and cook for 3 minutes more until the chicken is opaque in the center. Done when opaque in the center, 165°F.
Add the broccoli florets and a splash of water to the skillet. Cover with a lid and steam for 3 minutes until the broccoli is bright green and tender.
Pour the orange sauce mixture into the skillet. Cook, stirring constantly, for 1 minute until the sauce thickens and coats the chicken and broccoli. Serve the chicken and broccoli over the jasmine rice and garnish with green onions.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes