Ingredients
- 1 tbsp. olive oil
- 2 chicken breasts, boneless and skinless
- kosher salt to coat
- freshly ground black pepper, to coat
- 1 broccoli crown, cut into florets
- 2 green onions, thinly sliced
- For the Sauce:
- 1 1/2 cups water plus 2 tbsp, divided
- 2 tbsp. orange juice
- 1/4 cup fresh lemon juice
- 1/3 cup rice vinegar
- 2 1/2 tbsp. soy sauce
- 1 tbsp. grated orange zest
- 3/4 cup brown sugar, packed
- 1/2 tsp. grated fresh ginger
- 3 garlic cloves, minced
- 1/4 tsp. red pepper flakes
- 1/2 tsp. freshly ground black pepper
- 3 tbsp. cornstarch
Directions
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In a saucepan over medium-high heat, combine all the ingredients for the sauce except for the cornstarch and 2 tbsp. water. Bring to a boil, stirring frequently. Once the sauce has started boiling, reduce heat to low and simmer, stirring occasionally, while chicken and broccoli are being prepared.
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Steam (or boil, if you prefer) broccoli florets until almost no longer crisp, approximately 5-8 minutes. Test with a fork: if the fork easily pierces the florets, they are done. Careful not to overcook, as the broccoli will fall apart when mixed with the sauce and chicken.
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Heat olive oil in a large skillet on medium-high heat. Generously sprinkle kosher salt and pepper over both sides of the chicken breasts. Lay chicken in pan and cook until browned on each side and cooked through, approximately 8-12 minutes. Once cooked through, allow to cool enough to handle, approximately 5 minutes. Slice into bite-size pieces and set aside.
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Turn the heat on the sauce to medium. In a small mixing bowl, mix the cornstarch with 2 tbsp. water in order to combine and avoid lumps. Add the cornstarch mixture to the rest of the sauce and stir to combine. You will notice the sauce begin to thicken quickly. Stir for a minute or two until well thickened. Remove from heat.
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In a large bowl, gently toss together the broccoli, chicken and sauce. Garnish with thinly sliced green onions, if desired. Serve with (or over) white rice (I use — and love — jasmine rice).