Introduction
This delightful recipe features a vibrant combination of tender chicken thighs, fresh broccoli, and aromatic basmati rice, all brought together with a sweet and tangy orange sauce. Perfect for a weeknight dinner or a special occasion, this dish offers a harmonious balance of flavors and textures. The use of fresh ingredients and simple cooking methods makes it both enjoyable to prepare and satisfying to eat.
Ingredients
1 cup basmati rice
12 ounces broccoli florets (about 2-3 cups)
½ cup chicken stock
¼ cup orange marmalade
¼ cup freshly squeezed orange juice
2 ½ tablespoons reduced sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
3 cloves garlic, minced
1 teaspoon Sriracha (optional)
4 ½ tablespoons cornstarch, divided
1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
Kosher salt and freshly ground black pepper, to taste
3 tablespoons canola oil
2 teaspoons toasted sesame seeds
1 green onion, thinly sliced
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
This recipe offers an inviting way to enjoy a wholesome meal that segments nicely into manageable steps. The fragrant basmati rice serves as a perfect base, while the chicken thighs offer rich flavor, enhanced by the refreshing notes from the orange and ginger. Don’t forget the finishing touch of green onions and sesame seeds for added color and crunch!
Detailed Directions and Instructions
Step 1: Cook the Rice
In a large saucepan, combine 1 cup basmati rice with 1 ½ cups water. Cook according to package instructions; set aside.
Step 2: Steam the Broccoli
Place 12 ounces of broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 minutes, or until cooked through and vibrant green; set aside.
Step 3: Prepare the Sauce
In a small bowl, whisk together ½ cup chicken stock, ¼ cup orange marmalade, ¼ cup freshly squeezed orange juice, 2 ½ tablespoons reduced sodium soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon freshly grated ginger, 3 cloves minced garlic, 1 teaspoon Sriracha (if using), and 1 tablespoon cornstarch.
Step 4: Prepare the Chicken
Season 1 ½ pounds of boneless, skinless chicken thighs (cut into bite-size pieces) with ½ teaspoon salt and ½ teaspoon pepper. Sprinkle with the remaining 3 ½ tablespoons cornstarch until evenly coated.
Step 5: Cook the Chicken
Heat 3 tablespoons canola oil in a large cast iron skillet over medium-high heat. Working in two batches, add the chicken and cook until golden brown, about 6-8 minutes.
Step 6: Combine and Thicken
Stir in the chicken stock mixture and cook until thickened, about 2-3 minutes. Stir in 2 teaspoons toasted sesame seeds.
Step 7: Serve the Dish
Serve the chicken immediately with the cooked rice and steamed broccoli, garnished with thinly sliced green onion, if desired.
Notes
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Substitutions
You can substitute the chicken thighs with chicken breast if preferred for a leaner option.
Adjusting Spice Level
Adjust the amount of Sriracha according to your taste preferences or omit it entirely for a milder dish.
Garnish Options
Feel free to add additional garnishes such as crushed red pepper, chopped cilantro, or sesame oil for extra flavor.
Cook techniques
Cooking Basmati Rice
Combine 1 cup of basmati rice with 1 ½ cups of water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer according to package instructions until fluffy.
Steaming Broccoli
Use a steamer or a colander set over boiling water. Place 12 ounces of broccoli florets in the steamer, cover, and steam for about 5 minutes until bright green and tender.
Preparing the Sauce
In a small bowl, whisk together chicken stock, orange marmalade, orange juice, soy sauce, rice wine vinegar, ginger, garlic, Sriracha, and cornstarch until well combined.
Coating Chicken
Season chicken thighs with salt and pepper, then evenly coat with cornstarch to create a crispy texture when cooked.
Searing Chicken
Heat canola oil in a cast iron skillet over medium-high heat. Cook the coated chicken pieces in batches until golden brown, roughly 6-8 minutes per batch.
Thickening the Sauce
After adding the sauce mixture to the browned chicken, cook for 2-3 minutes until the sauce thickens, stirring occasionally to ensure even coating.
Serving the Dish
Serve the cooked chicken with basmati rice and steamed broccoli, and garnish with sliced green onion and toasted sesame seeds as desired.
FAQ
Can I use other types of rice instead of basmati?
Yes, you can substitute basmati rice with jasmine or long-grain rice, but cooking times may vary.
How do I know when the broccoli is done steaming?
Broccoli is done when it is vibrant green and easily pierced with a fork but still crisp.
What can I use instead of chicken stock?
You can use vegetable broth or water as a substitute, although it may slightly alter the flavor.
Can I use a different protein instead of chicken thighs?
Yes, you can use chicken breast, tofu, or shrimp, adjusting cooking times accordingly.
Is the Sriracha necessary for this recipe?
Sriracha is optional; omit it if you prefer a milder dish.
Can I make this dish ahead of time?
While it’s best served fresh, you can prepare components in advance and combine them when ready to serve.
Conclusion
This vibrant and flavorful dish combines the tender chicken thighs with a zesty orange sauce, complemented by steamed broccoli and fluffy basmati rice. It’s a delightful and healthy meal that brings together a variety of textures and tastes, making it an ideal choice for weeknight dinners or special occasions.
Chicken and Vegetable Stir-Fry
Swap out the broccoli for a mix of bell peppers, snap peas, and carrots for a colorful stir-fry. Serve it over rice or noodles, using the same orange sauce for a different twist.
Orange Glazed Salmon
Substitute the chicken with salmon fillets. Marinate the salmon in the orange marmalade mixture and bake until flaky. Serve with rice and steamed asparagus for a refreshing meal.
Spicy Orange Tofu
For a vegetarian option, replace the chicken with firm tofu. Cube the tofu and pan-fry until golden. Toss it in the orange sauce and serve with jasmine rice and sautéed bok choy.
Citrus Chicken Salad
Turn this dish into a salad by using cooked chicken, steamed broccoli, and a dressing made from the orange sauce. Toss in mixed greens and top with toasted sesame seeds for a light meal.
Rice Bowls with Fresh Herbs
Create a rice bowl by layering cooked rice, sautéed chicken, and broccoli. Top with fresh herbs like cilantro and mint, and drizzle with the orange sauce for an aromatic experience.
