Szechuan Orange Chicken
  • 1 pound boneless chicken breast, sliced into thin strips
  • 2 teaspoons orange zest
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 2 tablespoons soy-sauce, divided (I use reduced sodium)
  • ½ cup orange juice
  • ⅓ cup chicken broth
  • 2 teaspoons honey
  • 1 teaspoon sesame oil
  • ¼ teaspoon red pepper flakes (or more, if you like it spicy. ¼ teaspoon was just enough to give this some flavor, but not enough to add any real heat)
  • 2 teaspoons canola oil
  • 1 tablespoon finely minced fresh ginger
  • 2 garlic cloves, minced
  • ½ bunch broccoli, cut into florets
  • 2 to 3 carrots, thinly sliced
  • 2 cups Minute brown rice, prepared according to package directions
  1. While your rice is cooking, combine chicken, orange zest, 1 tablespoon cornstarch and 1 tablespoon soy-sauce in a large bowl. Toss to coat.
  2. In a small bowl, combine orange juice, chicken broth, honey, sesame oil, pepper flakes, the remaining 2 teaspoons cornstarch, and remaining soy sauce. Set aside.
  3. Heat 1 tablespoon canola oil over medium-high heat in a large skillet. Add chicken mixture and stir fry until lightly browned on all sides, about 5 minutes. Transfer chicken to a plate and tent with foil to keep warm.
  4. Return skillet to heat and add remaining 1 teaspoon canola oil. Add ginger and garlic, and fry until fragrant, about 15 seconds. Add broccoli and carrots and cook until broccoli is bright green, about 2 minutes longer. Pour in your reserved orange juice mixture and bring to a boil. Cook until thickened - about 1 minute. Add chicken and cook until heated through.
  5. Serve with brown rice.
Nutrition Information
Serving size: serves 4
Recipe by Kitchen Meets Girl at