Ingredients

The following ingredients have 4 Servings
  • 2 medium oranges
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup packed light brown sugar
  • 1/4 cup rice wine vinegar
  • 1/2 teaspoon crushed red chili flakes (optional)
  • 1 Tablespoon cornstarch
  • 2 Tablespoons vegetable oil
  • 2 pounds boneless, skinless chicken thighs, diced
  • 1 Tablespoon minced garlic
  • 4 cups broccoli florets (See Kelly’s Note)

Instruction

  • Zest and juice the oranges. To a medium bowl, add 2 teaspoons orange zest and 1/2 cup orange juice.
  • To the bowl, add the soy sauce, brown sugar, rice wine vinegar, crushed red chili flakes (optional) and cornstarch. Whisk together the sauce then set it aside.
  • Add the vegetable oil to a large skillet set over medium-high heat. Once the oil is hot, add the chicken and cook, stirring occasionally, for 4 minutes.
  • Add the garlic and cook, stirring frequently, for 2 minutes.
  • Add the broccoli and cook, stirring frequently, until the broccoli is tender, about 4 minutes. (If the broccoli has been blanched, reduce the cook time to 1 minute.)
  • Add the prepared sauce and bring it to a boil until it has thickened and is syrupy in consistency, about 5 minutes. Serve over rice or noodles.