Healthier One Pan Orange Chicken and Broccoli
This Healthier One Pan Orange Chicken and Broccoli is a quick, flavorful, and nutritious dinner perfect for busy weeknights, with minimal cleanup!
Equipment
- Large Skillet or Wok
- Cutting board and knife
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Juicer or citrus reamer
Ingredients
- 1 pound skinless boneless chicken thighs cut into bite-sized pieces
- 4-6 cups broccoli florets freshly chopped
- 1 tablespoon canola oil
- salt and pepper to taste
- 1 cup fresh orange juice about 2 oranges, freshly squeezed
- 1 orange orange zest zest of one orange
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1-2 teaspoons chili garlic sauce adjust to taste
- 3-4 cloves garlic pressed or finely minced
- 1 tablespoon grated ginger root fresh
- 1 tablespoon cornstarch
- sesame seeds for garnish
- red pepper flakes optional, for garnish
Instructions
Prepare the Ingredients
- Cut the chicken thighs into bite-sized pieces and chop the broccoli into florets. Zest one orange and squeeze juice from two oranges to make one cup. Mince the garlic and ginger, and set aside.
Sauté the Chicken
- Heat the canola oil in a large skillet or wok over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes until golden brown and cooked through, stirring occasionally.
Add the Aromatics
- Add the minced garlic and grated ginger to the skillet. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
Incorporate the Broccoli
- Add the broccoli florets to the pan. Stir to combine with the chicken and cook for 2-3 minutes until broccoli is bright green and slightly tender.
Make the Orange Sauce
- Whisk together fresh orange juice, orange zest, soy sauce, rice vinegar, brown sugar, sesame oil, and chili garlic sauce in a small bowl. Mix cornstarch with a tablespoon of water to form a slurry and add to the sauce mixture.
Combine and Thicken
- Pour the orange sauce over the chicken and broccoli. Stir well to coat. Cook for another 2-3 minutes until the sauce thickens and becomes glossy.
Serve and Garnish
- Remove from heat. Sprinkle sesame seeds and red pepper flakes over the top. Serve immediately, optionally over rice or quinoa.
Notes
- Use fresh orange juice and zest for the best flavor and vitamin C boost.
- Do not overcrowd the pan to ensure chicken browns properly instead of steaming.
- Adjust chili garlic sauce and red pepper flakes to customize the spice level.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Substitute brown sugar with coconut sugar or honey if needed, but flavor may vary slightly.