Orange Chicken & Broccoli Recipe
Make Orange Chicken & Broccoli Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Orange Chicken
Orange Sauce
Broccoli & Finishing
Method
Orange Chicken
- 1
Prep chicken
Pat chicken pieces dry with paper towel. In a medium bowl combine 1 tsp salt and 1 tsp pepper, toss with chicken. Put 1 cup cornstarch in a shallow bowl or plate. Dredge each chicken piece in cornstarch, shaking off excess, and set on a wire rack or plate.
- 2
Heat oil
Pour 1 cup vegetable oil into a large skillet or a medium saucepan to a depth of about 1/4–1/2 inch and heat over medium-high until shimmering (about 350°F if using a thermometer).
- 3
Fry chicken
Working in batches to avoid crowding, add coated chicken pieces and fry until golden and cooked through, about 4–6 minutes per batch depending on size. Use tongs to turn pieces so they brown evenly. Transfer fried chicken to a paper towel–lined plate or a wire rack to drain. Keep warm in a low oven (200°F) if needed.
Orange Sauce
- 4
Make base sauce
In a medium bowl whisk together 3 cups fresh orange juice, 1 tbsp orange zest, 3 tbsp soy sauce, 1 tbsp rice vinegar, 2 tbsp honey, 1 tbsp brown sugar, 2 minced garlic cloves, 1 tsp grated ginger, and 1 tsp chili flakes (optional). Taste and adjust sweetness or acidity as desired.
- 5
Simmer sauce
Pour the sauce mixture into a medium saucepan and bring to a simmer over medium heat. Reduce heat to medium-low and simmer gently, stirring occasionally, for 8–10 minutes to concentrate the flavors and reduce slightly.
- 6
Thicken sauce
Mix 2 tsp cornstarch with 1/4 cup cold water to make a slurry. While the sauce is simmering, whisk the slurry again and slowly pour it into the simmering sauce, stirring constantly. Continue cooking 1–2 minutes until the sauce becomes glossy and coats the back of a spoon. If sauce is too thin, add another 1 tsp cornstarch mixed with 1 tbsp water and cook 30–60 seconds more.
Broccoli & Finishing
- 7
Cook broccoli
Heat 1 tsp vegetable oil in a large skillet or wok over medium-high heat. Add broccoli florets and 1/4 cup water, cover and steam-sauté for 3–4 minutes until bright green and just tender. Remove lid and cook 1 more minute to evaporate excess water. Season with 1 tsp salt and toss to coat.
- 8
Combine chicken and sauce
Add the fried chicken to the pan with the thickened orange sauce and toss to coat evenly. Cook together over low heat for 1–2 minutes so the chicken absorbs some sauce and stays hot. If sauce seems too thick, stir in up to 2 tbsp water to loosen.
- 9
Finish dish
Add the cooked broccoli to the sauced chicken and gently toss to combine, coating broccoli with sauce. Transfer to a serving platter, garnish with sliced scallions and sesame seeds, and serve immediately.