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Seared Orange Chicken & Broccoli Rice Bowls

Tangy orange chicken rice bowls with a homemade sweet-tamari sauce, broccoli & sesame seeds over sushi rice.
Difficulty: Easy
Time: 30-35 minutes
This dish is Gluten-Free
Calories: 660 Fat: 6g Carbs: 101g Protein: 50g

Inspired by the Chinese take-out classic, this sweet chicken recipe has all of the crisp and delicious notes you crave, but without the excess oil and breading. Plus, it’s gluten-free because we subbed-in gluten free flour for all-purpose flour. Served with broccoli florets with a sweet orange sauce over sushi rice. Grab a bowl and tuck in!

Ingredients
Chicken breasts
Sweet tamari sauce
Sesame seeds
Broccoli
Orange
Dried chiles
Gluten free flour
Sushi rice

Cooking terms for this recipe

Stir-Fry To fry something over high heat quickly (with little oil) while stirring constantly.
Shimmering A description of flowing and shiny oil that is nearing its smoke point; an indicator your oil is very hot.

What you need

Medium pot
Large sauté pan, skillet or wok

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Wash and dry all produce. Cut broccoli in half. Zest orange, cut in half; thinly slice one half and juice the other half. Remove chicken breasts from package; rinse and pat dry. Cut into 1" cubes.

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Step 2: COOK RICE

Place sushi rice, 1¼ cups water and a pinch of salt and pepper in medium pot over medium heat. Bring to boil; cover and reduce heat to low. Cook 15-20 min until tender. Fluff with fork. While sushi rice is cooking, begin searing the chicken (Step #3).

Note: If the rice has absorbed the water but isn’t fully cooked after 15-20 min; add ¼ cup water, cover and cook for 8-10 min longer.

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Step 3: SEAR CHICKEN

Heat 1 Tbsp. oil over high heat, in large sauté pan or wok. Season chicken with a pinch of salt and pepper. Once oil is very hot and shimmering, add chicken pieces to pan and allow 1-2 min to sear without tossing. Add chilis* and orange slices; then, stir-fry for 3-4 min until golden brown. Remove from pan and set aside.

Note: Chicken will not be fully cooked at this point.

* For a spicy orange chicken break chilis in half.

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Step 4: MAKE THE SAUCE

Add gluten-free flour to pan and toast 1-2 min until golden brown. Don’t worry if it forms small lumps, it will all dissolve in the sauce. Add 3/4 cup water, sweet tamari sauce, 1 tsp. orange zest and orange juice. Whisk until incorporated and bring to a boil, reduce heat to a simmer and cook simmering for 2-3 min.

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Step 5: FINISH ORANGE CHICKEN

Return chicken, oranges and chilis to pan and toss to coat in sauce. Stir-fry 2-3 min until sauce sauce begins to thicken. Add broccoli and cook another 2-3 min until bright green and tender.

Pro-tip: Use two wooden spoons (tossing in the same way you would a salad) to stir-fry. That way you will get more movement and less bruising.

USDA recommends cooking chicken to an
internal temperature of 165ºF

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Step 6: PLATE YOUR DISH

Divide rice between two bowls. Top with orange chicken and garnish with sesame seeds. ENJOY!