A delicious and flavorful dish featuring tender chicken pieces coated in a sticky orange sauce, served with vibrant broccoli.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1½ lb (680 g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
3 tablespoons cornstarch
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons neutral oil, divided
4 cups broccoli florets
¼ cup water, for steaming
3 green onions, sliced
1 teaspoon sesame seeds
Orange zest, for garnish
½ cup (120 ml) orange juice
3 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
3 garlic cloves, minced
1 teaspoon grated fresh ginger
1 teaspoon finely grated orange zest
1 teaspoon toasted sesame oil
¼ teaspoon red pepper flakes, optional
2 teaspoons cornstarch mixed with 2 tablespoons cold water
Instructions
Mix the sauce. Whisk together the orange juice, soy sauce, honey, vinegar, garlic, ginger, orange zest, sesame oil, and optional pepper flakes. Keep the cornstarch slurry separate.
Coat the chicken. Pat the chicken dry. Toss with the 3 tablespoons cornstarch, salt, and black pepper until lightly coated.
Brown the chicken. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook half the chicken for 5–7 minutes, turning occasionally, until golden. Transfer to a plate. Repeat with the remaining oil and chicken.
Steam the broccoli. Add the broccoli and ¼ cup water to the skillet. Cover and cook for 2–3 minutes, until bright green and just tender. Uncover and let any remaining water evaporate.
Add the glaze. Return the chicken to the skillet and pour in the sauce. Bring to a simmer. Stir the cornstarch slurry again, then add it while tossing.
Finish cooking. Simmer for 2–4 minutes, until the sauce thickens and coats everything and the chicken is cooked through. Add a splash of water if the glaze becomes too thick.
Serve. Sprinkle with green onions, sesame seeds, and a little extra orange zest. Serve hot with steamed rice.
Notes
For a spicier dish, add more red pepper flakes.
Serve with steamed rice or noodles for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.