Name: Orange chicken with broccoli and rice
Prep time: 15 min
Cook time: 15 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; 5 oz broccoli florets, cut into bite-size pieces; 1/2 cup orange juice; 1 tbsp low-sodium soy sauce; 3/4 tsp rice vinegar; 2 tsp fresh ginger, grated; 1 clove garlic, minced; 3/4 tsp honey; 2 tsp cornstarch; 1 tsp avocado oil; 1/2 tsp salt; 1/4 tsp red pepper flakes; 2 tbsp water

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rice, 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 the heat and let rest, covered, for 5 minutes.
While the rice cooks, whisk together the orange juice, soy sauce, rice vinegar, grated ginger, minced garlic, honey, and cornstarch in a small bowl until the cornstarch is dissolved.
Heat the oil in a 12-inch skillet over medium-high heat. Season the chicken pieces with the remaining salt and the red pepper flakes, then add to the pan in a single layer. Cook for 3 minutes, flip, and cook for 2 minutes more until browned but not quite cooked through.
Add the broccoli florets and the water to the skillet. Cover the pan and let the broccoli steam for 3 minutes until tender-crisp and bright green.
Give the orange sauce a quick whisk to incorporate any settled starch, then pour it into the skillet. Cook, stirring constantly, for 1 to 2 minutes until the sauce bubbles and thickens into a glossy glaze that coats the chicken and broccoli. Done when chicken is opaque in the center, 165°F.
Fluff the rice with a fork and spoon it onto a plate. Top with the orange chicken and broccoli, scraping all the extra glaze from the pan over the top.

Nutrition

Ingredients

Instructions

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