Skillet Orange Chicken & Broccoli

This is one of those Asian fusion inspired recipes that hits the sweet and savory marks perfectly for me. It’s not too sticky-syrupy-sweet that it feels unbalanced, it’s not too salty to feel over the top, and it’s every bit craveable for a weeknight dinner that will come together faster than your takeout order!

This absolutely delicious, easy real food orange chicken and broccoli is a recipe my family asks for weekly- and has become a community favorite in Healthy Mama Meals, for good reason! The sauce is easy to put together, the chicken cooks up fast and the just-cooked broccoli stays bright green and adds the perfect texture and pop of green to this weeknight dinner.

Notes:

• Make this even easier by skipping the blanching step and using frozen broccoli, instead!

Takeout Fakeout Orange Chicken & Broccoli
Serves 4

Ingredients:

For Chicken:

• 1 1/2 lb boneless skinless chicken thighs
• kosher salt (as needed)
• 1/2 cup cornstarch
• 2 tbsp avocado oil (or sesame oil)

Orange Sauce:

• 3 orange (2-3 juiced to make 1/2 cup; zest 1 )
• 1/4 cup brown sugar (or coconut sugar)
• 2 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp tamari (or soy sauce)
• 1 tsp ginger (minced)
• 3 whole garlic cloves (minced; more as desired)

To Cook:

• 4 cup broccoli florets (chopped)

To Serve:

• green onions, sliced
• sesame seeds (as desired)
• cooked rice

Instructions:

1. To prep chicken, cube and pat completely dry. Sprinkle all over (be generous!) with kosher salt and toss. Let sit for 10 minutes while preparing sauce.
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2. To prepare sauce, whisk all sauce ingredients until combined. Set aside while cooking chicken.
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3. Just before cooking, toss chicken with cornstarch in batches to cover competely. Lay out on a fresh plate before cooking to avoid any excess moisture touching cornstarch-coated chicken.
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4. Heat 1 tbsp oil to medium-high heat (7/10) in a large pan (I like cast-iron)- use the biggest pan you have! Do not skimp on the oil, here. We’re pan-frying, not deep frying- but we want a similar effect!
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5. Once pan is hot (sizzles when you add a drop of water), sear cornstarch coated chicken in batches (I usually do half at a time) make sure the chicken is in one layer and is not crowded! Cook for 3 minutes until crispy and golden. Flip and cook another 3-4 until pieces are cooked through (165F).
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6. While chicken is cooking, steam or blanch broccoli by bringing a pot 1/2 filled with water to a boil. If blanching, salt water, add broccoli and cook for 4 minutes (same time for steaming). Drain immediately and lay on a baking sheet or large plate to stop cooking.
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7. Once all chicken is cooked, remove from pan, turn heat down and remove any large pieces of breading. Add sauce and bring to a low simmer. Simmer until reduced by half.
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8. Add chicken, toss with orange sauce and toss in broccoli at the end. Serve over rice or cauliflower rice, with sesame seeds and green onions on top.

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