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15-Minute Spicy Orange Chicken with Broccoli
4.6 from 66 votes

15-Minute Spicy Orange Chicken with Broccoli

Spicy Orange Chicken with Broccoli features bite-sized chicken cooked in a bright orange chili sauce made with fresh orange juice, chili garlic, soy sauce, and toasted sesame oil, thickened with cornstarch. The chicken is sautéed and paired with crisp-tender broccoli, creating a balanced dish with sweet, spicy, and savory flavors and a slightly thick, glossy sauce—all prepared in about 15 minutes.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4
Calories: 655 kcal
Course: Lunch
Cuisine: Asian

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:
    Cup of Yum
  1. 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.
  2. To a small bowl, add the cornstarch, water, and stir to combine to make a slurry.
  3. Add the slurry to the boiling mixture, and stir continuously for about 1 minute, or until the mixture thickens up some.
  4. 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:
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 655

% 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.