Orange Chicken with Broccoli
- Number of Servings: 5
Ingredients
1.5 tablespoons vegetable oil~1 lbs boneless skinless chicken breast, cut into large bite sizes piecesSalt and pepper1 large onion, thinly sliced2 large garlic cloves, chopped2 red bell peppers, sliced1 16-ounce bag of broccoli florets1 rounded teaspoon crushed red pepper flakes1/2 tablespoon (half a palmful) ground coriander2 orange, zest and juice1/4 cup tamari dark soy sauce (eyeball it)2 tablespoons honey (eyeball it)2 cups chicken stock1 tablespoon corn starch
Modified from https://www.rachaelrayshow.com/?q=recipes/orange-cashew-chicken-with-broccoli
Preheat a large, deep skillet over high heat with the oil. Season the chicken with some salt and pepper and brown the meat; brown it in 2 batches if necessary. Once the meat has browned, remove to a plate and reserve. Return the skillet to the heat, add the onion, garlic, red bell pepper, broccoli, crushed red pepper flakes and coriander.
Cook, stirring frequently, for 3-4 minutes or until the veggies start to get tender. Add the orange zest and juice, soy sauce and honey. Stir, scraping up any brown bits on the bottom of the pot. Add the chicken stock and bring up to a simmer, add the browned chicken back to the pot and cook another 5 minutes or until the chicken is cooked through.
Put the corn starch in a small bowl along with a little splash of water and stir, once combined add to the pot to thicken up the sauce a bit.
Number of Servings: 5
Recipe submitted by SparkPeople user BLACKDOVE5.
Preheat a large, deep skillet over high heat with the oil. Season the chicken with some salt and pepper and brown the meat; brown it in 2 batches if necessary. Once the meat has browned, remove to a plate and reserve. Return the skillet to the heat, add the onion, garlic, red bell pepper, broccoli, crushed red pepper flakes and coriander.
Cook, stirring frequently, for 3-4 minutes or until the veggies start to get tender. Add the orange zest and juice, soy sauce and honey. Stir, scraping up any brown bits on the bottom of the pot. Add the chicken stock and bring up to a simmer, add the browned chicken back to the pot and cook another 5 minutes or until the chicken is cooked through.
Put the corn starch in a small bowl along with a little splash of water and stir, once combined add to the pot to thicken up the sauce a bit.
Number of Servings: 5
Recipe submitted by SparkPeople user BLACKDOVE5.
Nutritional Info Amount Per Serving
- Calories: 233.1
- Total Fat: 6.0 g
- Cholesterol: 41.3 mg
- Sodium: 1,576.8 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 4.2 g
- Protein: 22.2 g
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