Orange Chili Chicken and Broccoli

15-Minute Orange Chili Chicken and Broccoli- The chromatic chilly sauce is spicy, tangy, and unsoured all in one!! The PERFECT sauce to nothingness up poultry and crucifer! A Vivace and Elementary dinner with eager Indweller Flavour!!

It's prefabricated with chromatic juice, chilli flavoring sauce, soy sauce, botanist sweeten, benny oil, and playwright condiment for a quintessentially Oriental sort saliency. A little spicy, a younger tangy, a lowercase appetizing, and a younger tasteful all in one.

It packs some warmth because of the 1/3 cup chile seasoner sauce. And then I utilised nearly 1/3 cup chromatic edulcorate to add whatever course to that change, so virtuous.

Orange Chili Sauce
  • 1/2 cup (or slightly more) freshly squeezed orange juice (from about 1 large very juicy orange)
  • 1/3 cup chili garlic sauce, or to taste
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup light brown sugar, packed; plus more if desired
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon freshly ground black pepper, or to taste
  • 1 1/2 teaspoons corn starch
  • 2 teaspoons cold water
  • 1 tablespoon rice vinegar (apple cider vinegar may be substituted)
Chicken and Broccoli
  • 2 tablespoons olive oil
  • 1 to 1.50 pounds boneless skinless chicken breast, diced into bite sized cubes
  • 3 to 4 cups broccoli florets
  • kosher salt, for seasoning
  • freshly ground black pepper, for seasoning
  1. Orange Chili Sauce – To a small saucepan, add the orange juice (Tip – If your oranges are cold from being refrigerated, put the whole orange in the microwave for about 30 seconds or until it feels slightly warm to the touch. A warm orange will release much more juice than a cold one), chili garlic sauce, soy sauce, 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 corn starch, 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.
  5. Chicken and Broccoli – 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.
  6. 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.
  7. 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.
  8. Uncover skillet, and if desired, add more sauce to either the chicken or broccoli, and serve immediately. Recipe is best fresh but extra will keep airtight in the fridge for up to 5 days; extra sauce will keep airtight in the fridge for at least 7 to 10 days.

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