Name: Orange chicken with broccoli and rice
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry and cut into 1-inch pieces; 1/4 cup long-grain white rice; 1/2 cup water; 5 oz broccoli florets, cut into bite-size pieces; 1/2 cup orange juice; 3/4 tsp orange zest; 1 tbsp low sodium soy sauce; 2 tsp fresh ginger, grated; 1 clove garlic, minced; 3/4 tsp honey; 1 tsp cornstarch; 1 tsp avocado oil; 1/4 tsp salt; 1/2 tsp red pepper flakes

Instructions

Prep 25 min · Cook 10 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
In a small bowl, whisk the orange juice, orange zest, soy sauce, honey, ginger, and half the cornstarch together until the cornstarch is dissolved.
Toss the chicken pieces in a bowl with the remaining cornstarch and a pinch of salt. 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 and cooked through. Remove the chicken from the pan. Done when opaque in the center, 165°F.
Wipe 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. Stir in the garlic and red pepper flakes and cook for 1 minute until fragrant.
Return the chicken to the skillet. Pour the orange glaze over the chicken and broccoli. Simmer for 2 minutes, stirring constantly, until the sauce has thickened and coats the chicken. Fluff the rice with a fork and serve the chicken and broccoli over the rice.

Nutrition

Ingredients

Instructions

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