One-pan orange chicken, no deep-frying

Ingredients

• 2 crowns Broccoli Crowns (cut into florets)
• 1 pound Boneless Skinless Chicken Thighs (cut into large chunks)
• 1 teaspoon Salt (for seasoning the chicken)
• 0.33 cup Cornstarch (1/4 cup for coating, 2 tbsp for sauce thickening)
• 2 tablespoons Avocado Oil (high smoke point oil for pan‑frying)
• 2 cloves Garlic (minced (or use frozen minced garlic cubes))
• 1 inch Ginger (peeled and minced (or use frozen ginger cubes))
• 1 orange Orange (zest and juice (zest added off heat))
• 3 tablespoons Soy Sauce (low‑sodium preferred)
• 2 tablespoons Rice Vinegar (adjust to taste)
• 0.25 cup Granulated Sugar (about 50 g)
• 0.5 teaspoon Crushed Red Pepper Flakes (handful, adjust for heat)

Instructions

1. Steam the Broccoli

   Add a thin film of water to the hot 12‑inch skillet, place the broccoli florets in, cover loosely, and steam for about 5 minutes until just fork‑tender.

   Time: PT5M

2. Shock the Broccoli

   Transfer the broccoli to a colander and run cold tap water over it for 2 minutes to stop cooking and retain bright color.

   Time: PT2M

3. Prepare the Chicken

   Pat the chicken thigh pieces dry, season with salt, then toss them in cornstarch until fully coated and no longer sticky.

   Time: PT5M

4. Crisp the Chicken

   Heat the skillet over high heat, add avocado oil, and lay the coated chicken pieces in a single layer. Let them sit untouched for a minute to form a crust, then gently nudge to turn. Cook until golden and crisp, about 8 minutes total.

   Time: PT8M

   Temperature: high

5. Add Aromatics

   Stir in the minced garlic and ginger, cooking for 1 minute until fragrant but not browned.

   Time: PT1M

   Temperature: high

6. Deglaze and Build the Sauce

   Pour in soy sauce, rice vinegar, fresh orange juice, and sprinkle the granulated sugar. Stir constantly for 2 minutes to dissolve sugar and lift browned bits.

   Time: PT2M

   Temperature: high

7. Combine Broccoli

   Add the shocked broccoli to the pan. Its residual moisture adds needed liquid and prevents the sauce from scorching.

   Time: PT2M

   Temperature: high

8. Thicken the Sauce

   Scatter the remaining cornstarch over the pan contents and stir vigorously for 1 minute; the starch will disperse and thicken the sauce without lumps.

   Time: PT1M

   Temperature: high

9. Finish with Zest and Chili Flakes

   Turn off the heat, sprinkle chili flakes, and immediately add the fresh orange zest. Do not stir; let the zest sit to release aroma without turning bitter.

   Time: PT1M

10. Plate and Serve

    Transfer the orange chicken and broccoli to plates, drizzle any remaining sauce, and enjoy immediately.

    Time: PT1M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

28 g

Fat

32 g

Fiber

6 g