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!
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.
To prepare sauce, whisk all sauce ingredients until combined. Set aside while cooking chicken.
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.
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!
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).
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.
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.
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.
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.
To prepare sauce, whisk all sauce ingredients until combined. Set aside while cooking chicken.
Just before cooking, toss chicken with cornstarch (in batches). Lay out on a fresh plate before cooking to avoid any excess moisture touching cornstarch-coated chicken.
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!
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.
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.
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.
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.
