Orange Chicken with Broccoli

Serves: 2

asian broccoli main

Ingredients

  • 450 g boneless, skinless chicken thighs
  • 1 crown broccoli
  • salt
  • cornstarch
  • avocado oil
  • 1 piece orange (zested and juiced)
  • 50 g granulated sugar
  • soy sauce
  • rice vinegar
  • chili flakes
  • garlic
  • ginger

Instructions

  1. Steam the Brocolli for 5 minutes or until almost tender
  2. Cut the chicken thighs into large chunks and season with salt. Coat the chicken pieces in cornstarch until no longer wet or sticky.
  3. Heat a large pan over high heat, add a generous film of avocado oil, and cook the chicken pieces until crispy on all sides.
  4. In the same pan, add chopped garlic and ginger, cooking for about a minute until softened.
  5. Deglaze the pan with soy sauce, rice vinegar, and the juice of the orange. Add sugar and stir.
  6. Add the broccoli to the pan, stirring to combine. Sprinkle additional cornstarch directly on the mixture to thicken, stirring quickly to avoid lumps.
  7. Finish with chili flakes and the orange zest, stirring gently to incorporate. Adjust seasoning with more soy sauce or vinegar if needed.
  8. Serve immediately, enjoying the sauce-soaked broccoli as a substitute for rice.

Notes

This dish is designed to mimic food-court-style orange chicken without deep-frying.

Broccoli is used instead of rice to keep the meal lower in carbs.