Sweet and Spicy Orange Chicken with Broccoli for Two
By America's Test KitchenPublished on August 18, 2020
Time
45 minutes
Yield
Serves 2
Ingredients
2 tablespoons hoisin sauce 1 tablespoon soy sauce 2-3 teaspoons Asian chili-garlic sauce 2 teaspoons cornstarch 1 teaspoon grated orange zest plus ¼ cup juice12 ounces boneless, skinless chicken breasts, trimmed and sliced ¼ inch thick2 teaspoons toasted sesame oil 2 garlic cloves, minced2 teaspoons grated fresh ginger 8 ounces broccoli florets, cut into 1-inch pieces1 small red bell pepper, stemmed, seeded, and cut into 2-inch-long matchsticks¼ cup water 1 scallion, sliced thin
Before You Begin
To make the chicken easier to slice, freeze it for 15 minutes. For a spicier dish, use the larger amount of chili-garlic sauce. Serve with white rice.
Instructions
- Whisk hoisin, soy sauce, chili-garlic sauce, cornstarch, and orange zest and juice together in small bowl. Measure 1 tablespoon sauce into medium bowl, then stir in chicken and 1 teaspoon oil. Cover and marinate chicken in refrigerator for at least 10 minutes or up to 30 minutes. Meanwhile, in separate bowl, combine garlic, ginger, and remaining 1 teaspoon oil.
- Cook broccoli, bell pepper, and water, covered, in 12-inch nonstick skillet over high heat until water is boiling and vegetables begin to soften, about 3 minutes. Uncover and continue to cook until water has evaporated and vegetables are crisp-tender, about 2 minutes; transfer to bowl.
- Add chicken to now-empty skillet set over high heat and cook, breaking up any clumps, until lightly browned on all sides, about 6 minutes. Push chicken to sides of skillet. Add garlic mixture to center and cook, mashing mixture into skillet, until fragrant, about 30 seconds. Stir garlic mixture into chicken.
- Stir in cooked vegetable mixture. Whisk sauce to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened, about 1 minute. Transfer to serving platter, sprinkle with scallion, and serve.
Time
45 minutesYield
Serves 2Ingredients
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2-3 teaspoons Asian chili-garlic sauce
2 teaspoons cornstarch
1 teaspoon grated orange zest plus ¼ cup juice
12 ounces boneless, skinless chicken breasts, trimmed and sliced ¼ inch thick
2 teaspoons toasted sesame oil
2 garlic cloves, minced
2 teaspoons grated fresh ginger
8 ounces broccoli florets, cut into 1-inch pieces
1 small red bell pepper, stemmed, seeded, and cut into 2-inch-long matchsticks
¼ cup water
1 scallion, sliced thin
Ingredients
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2-3 teaspoons Asian chili-garlic sauce
2 teaspoons cornstarch
1 teaspoon grated orange zest plus ¼ cup juice
12 ounces boneless, skinless chicken breasts, trimmed and sliced ¼ inch thick
2 teaspoons toasted sesame oil
2 garlic cloves, minced
2 teaspoons grated fresh ginger
8 ounces broccoli florets, cut into 1-inch pieces
1 small red bell pepper, stemmed, seeded, and cut into 2-inch-long matchsticks
¼ cup water
1 scallion, sliced thin
Ingredients
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2-3 teaspoons Asian chili-garlic sauce
2 teaspoons cornstarch
1 teaspoon grated orange zest plus ¼ cup juice
12 ounces boneless, skinless chicken breasts, trimmed and sliced ¼ inch thick
2 teaspoons toasted sesame oil
2 garlic cloves, minced
2 teaspoons grated fresh ginger
8 ounces broccoli florets, cut into 1-inch pieces
1 small red bell pepper, stemmed, seeded, and cut into 2-inch-long matchsticks
¼ cup water
1 scallion, sliced thin
Why This Recipe Works
We wanted to create an easy version at home that would boast real orange flavor and make just enough for one two-person meal. A high-impact marinade consisting of orange juice, orange zest, sweet hoisin sauce, salty soy sauce, and spicy chili-garlic sauce thoroughly infused the chicken with flavor in only 10 minutes. The addition of broccoli made for a more substantial dish. Red bell pepper and scallion provided another layer of flavor, as well as color and textural contrast; steaming the vegetables in the skillet ensured a perfect crisp-tender texture. A smoking-hot skillet allowed the chicken to brown and cook through quickly without drying out.
Before You Begin
To make the chicken easier to slice, freeze it for 15 minutes. For a spicier dish, use the larger amount of chili-garlic sauce. Serve with white rice.
Instructions
- Whisk hoisin, soy sauce, chili-garlic sauce, cornstarch, and orange zest and juice together in small bowl. Measure 1 tablespoon sauce into medium bowl, then stir in chicken and 1 teaspoon oil. Cover and marinate chicken in refrigerator for at least 10 minutes or up to 30 minutes. Meanwhile, in separate bowl, combine garlic, ginger, and remaining 1 teaspoon oil.
- Cook broccoli, bell pepper, and water, covered, in 12-inch nonstick skillet over high heat until water is boiling and vegetables begin to soften, about 3 minutes. Uncover and continue to cook until water has evaporated and vegetables are crisp-tender, about 2 minutes; transfer to bowl.
- Add chicken to now-empty skillet set over high heat and cook, breaking up any clumps, until lightly browned on all sides, about 6 minutes. Push chicken to sides of skillet. Add garlic mixture to center and cook, mashing mixture into skillet, until fragrant, about 30 seconds. Stir garlic mixture into chicken.
- Stir in cooked vegetable mixture. Whisk sauce to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened, about 1 minute. Transfer to serving platter, sprinkle with scallion, and serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments