Poultry

Orange Chicken and Broccoli (Light)

4 Servings

4 boneless skinless chicken breast cutlets, cut into ¼-inch strips
½ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon cornstarch
1 tablespoon orange zest
¼ cup fresh orange juice
¼ cup reduced-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon grated fresh ginger root
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
2 teaspoons cornstarch
¼ teaspoon crushed red pepper flakes
4 cloves garlic, grated
2 tablespoons canola oil
2 bunches fresh broccoli, cut into small florets
2 cups cooked long grain brown rice
2 medium green onions, thinly sliced

In a medium bowl, sprinkle the chicken with salt and pepper and toss with the 1 tablespoon of cornstarch to evenly coat. Set aside.

In a small bowl, whisk together the orange juice, orange zest, chicken broth, soy sauce, honey, ginger, sesame oil, rice wine vinegar, the two teaspoons of cornstarch, red pepper flakes, if using, and the garlic.

In a wok or large skillet, heat 1 tablespoon oil over medium-high heat. Add half of the chicken and cook until well-browned. (Resist the urge to constantly move the chicken around, otherwise it will not get that nice golden color we are looking for.) Remove the chicken and repeat with the remaining tablespoon oil and chicken.

Add the broccoli to the wok with 1 to 2 tablespoons water and cook until the broccoli is tender and the water has evaporated, a few minutes. Add the chicken back to the wok with the sauce. Cook 3 to 4 minutes, stirring often, until the sauce has thickened. Serve over the rice and garnish with the scallions.

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