ASIAN ORANGE CHICKEN WITH BROCCOLI

Usually, orange chicken or orange beef does not contain broccoli and is deep fried.  This is much healthier and I think just as delicious as any good Chinese restaurant.  Leave out the broccoli if you do not like it.

2 boneless chicken breasts, cut into bite-size pieces

Orange Marinade & Sauce

Zest of one carefully washed orange

¾ cup freshly squeezed orange juice (about 3-4 oranges)
Juice of ½ lemon

¼ cup brown sugar

3 T low sodium soy sauce
2 T hoisin sauce

2 T chili garlic sauce
1 T rice vinegar

2 t grated ginger

2 cloves garlic, minced or pressed

1 t red pepper flakes

½ t sesame oil

Dredging Ingredients

1 large egg
¾ cup cornstarch

3 T all-purpose flour

Sea salt and finely ground black pepper

2 T avocado oil or coconut oil

1 large head broccoli, cut into florets

For Serving

1 scallion, sliced diagonally, for garnish

2 red Asian chiles, thinly sliced, for garnish, optional

Jasmine rice, for serving

In a glass measuring pitcher, mix together the Orange Marinade & Sauce.

Add chicken pieces to a resealable plastic bag.
Pour in about ¼ cup of the marinade & sauce.
Seal bag and rub marinade over chicken to completely cover.
Place the sealed bag in a bowl and refrigerate 2 to 4 hours.

Make Dredging Ingredients.
In one bowl, whisk the egg with 1 tablespoon of water.
In a large resealable plastic bag, mix together the cornstarch and flour
Season cornstarch mixture with salt and pepper.

Remove chicken from the plastic bag and coat chicken pieces in egg mixture, then toss in the bag with the cornstarch mixture, shaking off excess.
In a large skillet or wok, heat the oil and fry the chicken until golden brown on all sides. This can be done in 2 batches.

Add broccoli and cook another 2 minutes.

Add Orange Sauce to skillet and simmer 3 to 4 minutes to thicken and completely cook chicken.

Serve over cooked Jasmine rice and sprinkle with scallions and red chiles, if desired. 

Serves 2