Chicken & Broccoli in Ginger Orange Sauce
Can be doubled | Can be halved | Makes great leftovers | Freezes well
This quick little recipe was literally tossed together on a whim one night, and now makes regular appearances in our kitchen. The combination of orange and ginger gives the sauce a special lift, while the garlic and tamari help round out the flavors. The vegetables keep a bit of crunch, the chicken stays tender and moist.
This also makes a great vegetarian dish when made with firm cubed tofu or sliced seitan, which you don’t even need to sautee first, just toss it in with the vegetables. We’ve used leftover sliced grilled chicken breast in this recipe which was over-the-top delicious (the chicken had been simply seasoned with salt and pepper). No need to pre-cook the leftover grilled chicken either, just toss it in with the veggies. Remember this option as we head into grilling season! ~ Susan
2 small boneless, skinless chicken breasts – thinly sliced into bite size pieces
1 tablespoon unrefined peanut oil – divided into 2 teaspoons + 1 teaspoon
2 large garlic cloves – minced
1 1/2 tablespoons freshly grated ginger (or 2 tablespoons jarred ginger puree)
juice of and zest of one good sized orange (or 2 small tangerines)
3 cups chopped broccoli florettes and stems
1 cup snow peas or chopped green beans
1 green, yellow or red pepper – cut into 1 inch squares
2 tablespoons wheat-free tamari (soy sauce)
1 tablespoon corn starch or arrowroot mixed with 1/2 cup water
optional garnish – fresh ground black pepper or hot chile flakes
Heat 2 teaspoons of the oil in a non-stick skillet over medium high heat. Use a wooden spatula or other non-scratching utensil to stir fry the chicken just until cooked throughout, about 2 – 3 minutes.
Remove skillet from heat and transfer chicken to a plate.
Reduce heat to medium, return skillet to the stove, add the remaining 1 teaspoon of oil and sautee the garlic for a few seconds, just until it’s fragrant but not browning.
Add the ginger, orange juice and orange zest and stir everything together. Let it simmer for about 30 seconds.
Add vegetables and sautee for about 1 minute.
Add pre-cooked chicken and tamari.
Give the cornstarch mixture a quick stir and add it to the skillet. Stir everything well to coat evenly with the sauce as it thickens.
When sauce has thickened the dish is done!
We always put the bottle of tamari, along with the pepper grinder and hot chile flakes on the table so everyone can season their own as they like.
Our favorite way to eat this dish is over a bed of brown rice, but any whole grain would be a nice accompaniment.
It’s also delicious served over a nest of udon noodles or brown rice pasta.
Not into grains? A baked sweet potato is great with this dish.
Tofu and seitan are great vegetarian options, just omit the first step since there’s no need to pre-cook them before adding to the skillet along with the vegetables. You can also use thinly sliced beef, pork or fresh whole shrimp or scallops (adjust cooking time as needed).