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Original video by @applesauceandadhd — all credit to the creator.

Jessica Secrest

Faster-Than-Takeout Orange Chicken

Bite-size chicken seared until it sizzles, then tossed in a glossy orange-garlic-ginger sauce with steamed broccoli. A drizzle of toasted sesame oil at the end makes it taste like takeout, only quicker.

Chinese-Americanorange chickenweeknight dinnerchickenbroccolistir fry

Ingredients

  • —chicken breast chunks · Costco pre-cut chunks
  • —broccoli · steamed
  • 1 1/2 cupsorange juice
  • —garlic · a metric ton; jarred minced works
  • —ginger · a healthy squirt of squeeze-tube ginger
  • 1/4 cupmirin
  • 1/4 cupsoy sauce · dark soy sauce can stand in
  • 1/4 cupbrown sugar
  • —orange zest · zest of 1 orange
  • —chili flakes · optional; left out for kids who don't like spice
  • —cornstarch slurry
  • —toasted sesame oil · for drizzling

Steps

  1. 1

    Steam the broccoli in a covered pan until just tender, then remove it and set aside.

  2. 2

    Whisk the sauce together in a bowl: orange juice, garlic, ginger, mirin, soy sauce, brown sugar, and orange zest. Add chili flakes if you want heat.

  3. 3

    Cook the chicken chunks in a hot skillet until they sizzle and are browned and cooked through.

  4. 4

    Pour the sauce into a hot pan, whisk in the cornstarch slurry, and cook until it thickens and turns glossy.

  5. 5

    Add the cooked chicken to the sauce and toss to coat, then return the broccoli to the pan.

  6. 6

    Cut the heat and drizzle with toasted sesame oil before serving.

Creator's notes

Made on an induction cooktop as its maiden voyage — the broccoli steams in one pan, the sauce goes in the same pan, and the whole thing comes together faster than takeout.

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