15-Minute Spicy Orange Chicken with Broccoli
User Reviews
4.6
15-Minute Spicy Orange Chicken with Broccoli
Description
This recipe uses freshly squeezed or warmed orange juice combined with chili garlic sauce, soy sauce, brown sugar, and toasted sesame oil to create a vibrant sauce. The sauce is thickened with a cornstarch slurry and finished with rice vinegar for acidity. The chicken is diced and cooked until nearly done, then combined with broccoli florets cooked until crisp-tender in the same pan. The sauce is added to coat the chicken and broccoli, locking in flavor.
The resulting dish balances sweetness from the orange juice and brown sugar with heat from the chili garlic sauce. The chicken remains juicy with a tender texture, complemented by the slight crunch of broccoli. The quick cooking method retains freshness and bright flavor in the vegetables and sauce.
Warm whole oranges slightly before juicing to maximize juice yield. Any leftovers should be refrigerated in airtight containers, with cooked chicken and broccoli consuming within five days and extra sauce lasting up to ten days. This dish pairs well with steamed rice to absorb the sauce.
Ingredients
Orange Chili Sauce
- ½ cup orange juice slightly more freshly squeezed, from about 1 large very juicy orange
- ⅓ cup Chili garlic sauce or to taste
- ¼ cup soy sauce low-sodium
- ¼ cup light brown sugar packed; plus more if desired
- 2 tablespoons sesame oil toasted
- 1 teaspoon black pepper or to taste, freshly ground
- 1 ½ teaspoons cornstarch
- 2 teaspoons water cold
- 1 tablespoon rice vinegar apple cider vinegar may be substituted
Chicken and Broccoli
- 2 tablespoons olive oil
- 1 to 1.50 pounds chicken breast diced into bite sized cubes, boneless, skinless
- 3 to 4 cups broccoli florets
- kosher salt for seasoning
- black pepper for seasoning, freshly ground
Instructions
Orange Chili Sauce:
- To a small saucepan, add the orange juice, chili garlic sauce, soy sauce, brown sugar, sesame oil, pepper, and bring to a boil over medium-high heat; stir frequently. Allow mixture to boil for about 2 minutes.
- To a small bowl, add the cornstarch, water, and stir to combine to make a slurry.
- Add the slurry to the boiling mixture, and stir continuously for about 1 minute, or until the mixture thickens up some.
- Remove pan from the heat, add the vinegar, stir to combine, and taste for seasoning balance. I prefer to add additional brown sugar but I like my sauces on the sweeter side. Set sauce aside off the heat.
Chicken and Broccoli:
- To a large skillet, add the oil, chicken, season with salt and pepper, and cook over medium-high heat for about 5 minutes, or until chicken is 90% cooked through; stir and flip intermittently so the chicken cooks evenly.
- Push chicken to one side of the skillet and add the broccoli to the other side (it looks like a ton but it shrinks in volume by nearly half), and season the broccoli with salt and pepper.
- Add about half of the sauce, mostly over the chicken, and add a few tablespoons over the broccoli (you will not use all the sauce and will have some leftover), cover skillet, turn the heat to medium-low, and allow the broccoli to steam for about 3 to 5 minutes, or until as crisp-tender as desired.
- Uncover skillet, and if desired, add more sauce to either the chicken or broccoli, and serve immediately.
Notes
- Warm oranges in the microwave briefly before juicing to extract more juice.
- Store leftovers in airtight containers; chicken and broccoli keep up to 5 days, sauce up to 7–10 days refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 655 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 655kcal | 33% |
| Carbohydrates | 54g | 18% |
| Protein | 66g | 132% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 16g | 94% |
| Cholesterol | 145mg | 48% |
| Sodium | 1233mg | 51% |
| Fiber | 16g | 64% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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