Spicy Orange Chicken And Broccoli Recipe
I absolutely adore this recipe because it combines the tangy sweetness of freshly squeezed orange juice with a hint of heat from red pepper flakes, creating a flavor explosion that’s both refreshing and satisfying. Plus, it’s super quick to whip up, making it perfect for my busy weeknights while still feeling like a special treat.
My Spicy Orange Chicken and Broccoli recipe takes juicy chicken breast and pairs it with beautiful florets of broccoli in a sauce that’s so flavorful you won’t believe it only took 30 minutes to make. Fresh ginger and garlic piece together the sauce like it’s some kind of secret agent.
And then there’s the unmatched balance of hot red pepper flakes, which could be enough for some people, but they’re kindly offset by sweet honey. And all of this is poured over steamed rice.
Ingredients
Lean protein that helps build muscle.
Chicken breast is low in fat
Florets of broccoli: Supports digestion and is high in vitamins C and K; rich in fiber.
Ginger, fresh: Contributes warmth and spiciness; promotes digestion; is anti-inflammatory.
Juice of the orange: Supplies ascorbic acid, contributes sweetness and zest.
Soy sauce with lower sodium: Reduced salt, umami flavor, and enhancement of savory notes.
Honey: A natural sweetener that adds depth and serves to balance spicy components.
Crushed red pepper: Adds heat and spice, boosts metabolism, enhances flavor.
Ingredient Quantities
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 3 cups broccoli florets
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- Zest of 1 orange
- 1/2 cup freshly squeezed orange juice
- 1/4 cup low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/4 cup sliced green onions
- Salt and pepper to taste
- Steamed rice for serving
Instructions
1. A large skillet requires 1 tablespoon of vegetable oil at medium-high heat. When the oil shimmers, the chicken (cut into bite-sized pieces) can go in—after it’s been salted and peppered, of course. Then, just let it be for a few minutes to get a good sear, then start flipping it around until it’s done. About 5-7 minutes on my burner gets it nicely browned and cooked through. Chicken goes out and gets set aside.
2. In the same skillet, add the leftover 1 tablespoon of vegetable oil. Add the broccoli florets and stir-fry for about 3-4 minutes, until they are bright green and just tender.
3. Put minced ginger and minced garlic in the skillet with the broccoli. Stir-fry an additional 1-2 minutes until very fragrant.
4. Put the broccoli and chicken back in the skillet. Stir them together.
5. Dust the chicken and broccoli with the red pepper flakes and orange zest. Stir well.
6. In a small bowl, blend together the orange juice, soy sauce, honey, and rice vinegar.
7. Pour the orange sauce into the skillet with the chicken and broccoli. Stir to coat all the ingredients with the sauce.
8. In a different small bowl, mix the cornstarch and water until they’re smooth. Then pour that mixture into the skillet with the sauce and stir it continuously until the sauce thickens, which should take about 2 minutes.
9. Once the sauce has thickened, the skillet should be taken away from the heat. Stir in the sliced green onions.
10. The spicy orange chicken and broccoli should be served over steamed rice. Enjoy your meal!
Equipment Needed
1. Large skillet
2. Knife
3. Cutting board
4. Measuring spoons
5. Measuring cups
6. Small bowls (for mixing sauces)
7. Wooden spoon or spatula (for stirring)
8. Zester (for orange zest)
9. Tongs (optional, for flipping chicken)
10. Rice cooker or pot (for steaming rice)
FAQ
- Q: Can I use frozen broccoli instead of fresh?Q: Can you use frozen broccoli in place of fresh broccoli in cooking?
- Q: Is there an alternative to chicken breast?A: For a juicier option, you can use boneless, skinless chicken thighs.
- Q: How can I make the dish less spicy?A: Scale back or leave out the red pepper flakes to make it your kind of spicy.
- Q: Can I prepare the sauce in advance?A: You can mix the orange juice, soy sauce, honey, and rice vinegar ahead of time and refrigerate until ready to use. Yes, you can do that.
- Q: What can I use instead of rice vinegar?Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Q: How do I store leftovers?Store leftover food in a container that seals tightly and keep it in the fridge. It can stay there for up to 3 days. After that, it must either be eaten, frozen for later use, or thrown out.
- Q: Can I make this dish vegetarian?A: Yes. Substitute tofu or tempeh for the chicken. Use a soy sauce made from plants to keep it vegetarian.
Substitutions and Variations
Boneless, skinless chicken thighs can be used in place of chicken breast for a more tender and juicy texture to your dish.
Canola oil or peanut oil can take the place of vegetable oil for a similar cooking profile.
If you’re looking for a different vegetable option, you can switch the broccoli florets for cauliflower florets.
In a pinch, 1/4 teaspoon ground ginger can replace fresh ginger.
Maple syrup or agave syrup can be used as a substitute for honey if a different kind of sweetness is desired.
Pro Tips
1. Chicken Marinade for Extra Flavor: Before cooking, marinate the chicken pieces in a mix of soy sauce, orange juice, and a small amount of ginger for at least 15-20 minutes. This enhances the flavor of the chicken and adds more depth to the dish.
2. Broccoli Preparation Tip: If you prefer a slightly charred flavor, let the broccoli sit undisturbed in the skillet for a minute after adding them. This gives them a nice sear before you continue to stir-fry.
3. Balancing the Sauce: Taste the sauce before adding the cornstarch mixture, and adjust the seasoning if necessary. If you prefer a tangier flavor, add a bit more rice vinegar. For more sweetness, increase the honey slightly.
4. Consistent Sauce Thickness: To ensure the sauce thickens evenly, make sure the cornstarch and water mixture is thoroughly whisked until completely smooth, eliminating any lumps before adding it to the skillet.
5. Garnish for Extra Freshness: Before serving, garnish the dish with additional fresh orange zest and a sprinkle of sesame seeds for an added burst of flavor and a nice visual touch.
Spicy Orange Chicken And Broccoli Recipe
My favorite Spicy Orange Chicken And Broccoli Recipe
Equipment Needed:
1. Large skillet
2. Knife
3. Cutting board
4. Measuring spoons
5. Measuring cups
6. Small bowls (for mixing sauces)
7. Wooden spoon or spatula (for stirring)
8. Zester (for orange zest)
9. Tongs (optional, for flipping chicken)
10. Rice cooker or pot (for steaming rice)
Ingredients:
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 3 cups broccoli florets
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- Zest of 1 orange
- 1/2 cup freshly squeezed orange juice
- 1/4 cup low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/4 cup sliced green onions
- Salt and pepper to taste
- Steamed rice for serving
Instructions:
1. A large skillet requires 1 tablespoon of vegetable oil at medium-high heat. When the oil shimmers, the chicken (cut into bite-sized pieces) can go in—after it’s been salted and peppered, of course. Then, just let it be for a few minutes to get a good sear, then start flipping it around until it’s done. About 5-7 minutes on my burner gets it nicely browned and cooked through. Chicken goes out and gets set aside.
2. In the same skillet, add the leftover 1 tablespoon of vegetable oil. Add the broccoli florets and stir-fry for about 3-4 minutes, until they are bright green and just tender.
3. Put minced ginger and minced garlic in the skillet with the broccoli. Stir-fry an additional 1-2 minutes until very fragrant.
4. Put the broccoli and chicken back in the skillet. Stir them together.
5. Dust the chicken and broccoli with the red pepper flakes and orange zest. Stir well.
6. In a small bowl, blend together the orange juice, soy sauce, honey, and rice vinegar.
7. Pour the orange sauce into the skillet with the chicken and broccoli. Stir to coat all the ingredients with the sauce.
8. In a different small bowl, mix the cornstarch and water until they’re smooth. Then pour that mixture into the skillet with the sauce and stir it continuously until the sauce thickens, which should take about 2 minutes.
9. Once the sauce has thickened, the skillet should be taken away from the heat. Stir in the sliced green onions.
10. The spicy orange chicken and broccoli should be served over steamed rice. Enjoy your meal!
