15-Minute Orange Chili Chicken and Broccoli
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15-Minute Spicy Orange Chicken with Broccoli — The orange chili sauce is spicy, tangy, and sweet all in one!! The PERFECT sauce to jazz up chicken and broccoli! A FAST and EASY dinner with great Asian FLAVOR!!
Easy Orange Chicken Recipe
I am always all about the sauce. I firmly believe sauce can make or break a recipe, and in this case the homemade orange chicken sauce is so good that I want to drink it. I want it on everything.
It keeps the chicken juicy, tender, and adds so much flavor. And there’s no chance of boring broccoli with orange chili sauce around.
It’s made with orange juice, chili garlic sauce, soy sauce, brown sugar, sesame oil, and rice vinegar for a quintessentially Asian flavor profile. A little spicy, a little tangy, a little savory, and a little sweet all in one.
It packs some heat because of the 1/3 cup chili garlic sauce. And then I used nearly 1/3 cup brown sugar to add some sweet to that heat, so good.
This is a fast, easy, 15-minute dinner that’s perfect for lazy summer days when you don’t want to turn on your oven and anything other than 15 minutes sounds like way too much work for dinner.
Actually, I’m like that all year long so this recipe will keep me toasty from the inside out during the winter months.
What’s in the Spicy Orange Chicken?
To make the spicy Asian orange chicken with broccoli, you’ll need:
- Orange juice
- Chili garlic sauce
- Low-sodium soy sauce
- Light brown sugar
- Toasted sesame oil
- Rice vinegar
- Olive oil
- Chicken breasts
- Broccoli florets
How to Make Spicy Orange Chicken
Add the orange chicken sauce ingredients to a small saucepan and bring to a boil. Let the mixture simmer until thickened, about 3 minutes total. Set the sauce to the side while you make the chicken and broccoli.
Heat a large skillet over medium-high heat. Add the oil and chicken and cook until the chicken is about 90% done. Push the chicken to the side of the skillet and add the broccoli.
Add about half the orange sauce to the skillet, cover, and cook until the broccoli is crisp-tender. Serve immediately over rice, cauliflower rice, or enjoy as is.
Can I Add Other Veggies?
Of course! The spicy orange sauce pairs perfectly with most veggies. Depending on what veggies you use, you may need to adjust the cook time.
Tips for Making the Homemade Orange Chicken Sauce
You can use less chili garlic sauce than I did if you’re sensitive to heat, but the Asian orange chicken sauce is not excessively hot after it cooks with the chicken and the natural water from the broccoli waters it down a bit.
You will also only use about half the batch of it. It keeps very well in the fridge for at least a week. It would be great on grilled chicken as either a marinade or as something you brush on during grilling.
Orange Chili Sauce
- 1/2 cup (or slightly more) freshly squeezed orange juice (from about 1 large, very juicy orange)
- 1/3 cup chili garlic sauce, or to taste
- 1/4 cup low-sodium soy sauce
- 1/4 cup light brown sugar, packed; plus more if desired
- 2 tablespoons toasted sesame oil
- 1 teaspoon freshly ground black pepper, or to taste
- 1 1/2 teaspoons cornstarch
- 2 teaspoons cold water
- 1 tablespoon rice vinegar (apple cider vinegar may be substituted)
Chicken and Broccoli
- 2 tablespoons olive oil
- 1 to 1.50 pounds boneless skinless chicken breast, diced into bite sized cubes
- 3 to 4 cups broccoli florets
- kosher salt, for seasoning
- freshly ground black pepper, for seasoning
Orange Chili Sauce:
- To a small saucepan, add the orange juice, chili garlic sauce, soy sauce, brown sugar, sesame oil, pepper, and bring to a boil over medium-high heat; stir frequently. Allow mixture to boil for about 2 minutes.
- To a small bowl, add the cornstarch, water, and stir to combine to make a slurry.
- Add the slurry to the boiling mixture, and stir continuously for about 1 minute, or until the mixture thickens up some.
- Remove pan from the heat, add the vinegar, stir to combine, and taste for seasoning balance. I prefer to add additional brown sugar but I like my sauces on the sweeter side. Set sauce aside off the heat.
Chicken and Broccoli:
- To a large skillet, add the oil, chicken, season with salt and pepper, and cook over medium-high heat for about 5 minutes, or until chicken is 90% cooked through; stir and flip intermittently so the chicken cooks evenly.
- Push chicken to one side of the skillet and add the broccoli to the other side (it looks like a ton but it shrinks in volume by nearly half), and season the broccoli with salt and pepper.
- Add about half of the sauce, mostly over the chicken, and add a few tablespoons over the broccoli (you will not use all the sauce and will have some leftover), cover skillet, turn the heat to medium-low, and allow the broccoli to steam for about 3 to 5 minutes, or until as crisp-tender as desired.
- Uncover skillet, and if desired, add more sauce to either the chicken or broccoli, and serve immediately.
Orange juice: If your oranges are cold from being refrigerated, put the whole orange in the microwave for about 30 seconds or until it feels slightly warm to the touch. A warm orange will release much more juice than a cold one.
Storage: Recipe is best fresh but extra will keep airtight in the fridge for up to 5 days; extra sauce will keep airtight in the fridge for at least 7 to 10 days.
Amount Per Serving: Calories: 655Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 145mgSodium: 1233mgCarbohydrates: 54gFiber: 16gSugar: 20gProtein: 66g
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