½-1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1/2 cup orange juice
Zest of 1 orange
1 Onion
1/4 cup soy sauce
2 tbsp rice vinegar
2 tbsp honey
2 cloves garlic, minced
1 tsp grated ginger
1 cup Broccoli Floret cut into pcs
1 tbsp cornstarch + 2 tbsp water
Vegetable oil for cooking
1 tbsp Salt and 1 tsp pepper, or to taste)
Green onion (for garnish)
Sesame seeds (optional)
Step 1
Prepare the rice as instructed. Prep the vegetables. In a small bowl, whisk together the orange juice, orange zest, soy sauce, rice vinegar, honey, minced garlic, and grated ginger. Mix together the salt and pepper into the chicken.
Step 2
Turn heat to hi. In a small pot, add a half to 1 cup of water, salt and toss in the broccoli. Let it boil then cover and let it steam until the broccoli is al dente.
Step 3
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and onion to cook until they are browned and cooked through. Remove to the side.
Pour the prepared orange sauce into the skillet. Bring the sauce to a simmer and cook for a few minutes until it thickens slightly. Add the cornstarch slurry to the skillet and stir until the sauce thickens to your desired consistency.
Add back the chicken and onions. Cook for an additional minute or two.
Step 4
Serve the orange chicken over steamed rice. Garnish with sliced green onions, sesame seeds and a slice of orange. Enjoy!
