Zesty and full of flavor! This dish is great with broccoli or on its own! Want it vegetarian? Switch the chicken for cauliflower!
1 pound (more-or-less) boneless, skinless chicken breasts (or tenders)
1 large egg
1/2 cup cornstarch
1/4 cup chicken stock
3 tablespoons honey
3 tablespoons soy sauce
4 cloves minced garlic
1/4 cup orange juice
1 tablespoon orange zest
1/4 teaspoon fresh ginger root, grated
1 1/2 teaspoons sriracha
1 dash of crushed red pepper
1/4 cup sesame oil (can me substituted for olive oil or melted coconut oil)
1 pound (or less… a small bunch) of broccoli
1 teaspoon butter
Cut chicken into 1-inch chunks and place inside of a plastic bag. Beat the egg and pour into plastic bag, coating the chicken. Set aside.
Wash hands. Yes, I specified this.
- Rinse and chop broccoli. Set aside.
- If using a vegetable steamer, prepare the water and bring to a steam.
Begin making the sauce: Add the chicken stock, honey, soy sauce, 2 cloves of minced garlic, orange zest, orange juice, sriracha, ginger and red pepper flakes to a medium pan. Stir and slowly bring to a boil. Reduce heat to low and stir often, until sauce thickens.
Add cornstarch to the bag of chicken. Shake until well-coated.
- Add broccoli to the steamer with butter. Cook for approximately 5 minutes.
Heat oil of choice in a second pan. Add chicken to the pan and fry over medium heat, rotating until the coating begins to crisp. Once the chicken is almost done, add cooked broccoli and 2 cloves minced garlic. Continue to sautÃ©Â until chicken is browned and cooked through.
Add the sauce to the chicken and broccoli. Cover, reduce heat and simmer to allow the chicken to soak up some of the sauce. Do this for about 3 minutes. If you are feeling fancy, add sesame seeds! Serve over rice!
Additional Cooking Instructions
If sauce does not thicken as desired, slowly add teaspoons of all-purpose flour or cornstarch. Stir frequently.