Introduction
This delightful recipe combines the fragrant flavors of basmati rice, tender chicken thighs, and fresh broccoli, all enveloped in a sweet and tangy orange sauce. Perfect for a family dinner or a meal prep option, this dish is not only delicious but also easy to prepare, making it a great choice for busy weeknights.
Detailed Ingredients with measures
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: Serves 4
Enjoy this vibrant and flavorful dish as you dive into the world of culinary creativity!
Detailed Directions and Instructions
Cook the Rice
In a large saucepan, combine 1 cup basmati rice with 1 ½ cups water. Cook according to package instructions; set aside.
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.
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.
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.
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.
Thicken the Sauce
Stir in the chicken stock mixture and cook until thickened, about 2-3 minutes. Stir in 2 teaspoons toasted sesame seeds.
Serve
Serve the chicken immediately with the cooked rice and steamed broccoli, garnished with thinly sliced green onion, if desired.
Notes
Cooking Rice
Follow the package instructions for the best results with the basmati rice, as cooking times can vary.
Broccoli Texture
Be careful not to over-steam the broccoli to ensure it retains its vibrant color and crisp texture.
Adjusting Flavor
Feel free to adjust the amount of Sriracha according to your spice preference.
Chicken Coating
Make sure the chicken is evenly coated with cornstarch for a better texture when cooked.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Cook techniques
Cooking Basmati Rice
Rinse 1 cup of basmati rice under cold water until the water runs clear to remove excess starch. Combine the rinsed rice with 1 ½ cups of water in a large saucepan. Bring to a boil, then reduce the heat, cover, and simmer according to the package instructions until the rice is fluffy.
Steaming Broccoli
To steam 12 ounces of broccoli florets, place them in a steamer or colander set over a pan of boiling water. Cover and steam for about 5 minutes or until tender but still vibrant in color.
Making the Sauce
In a small bowl, create a flavorful sauce by whisking 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 of minced garlic, and 1 teaspoon of Sriracha (if desired). Add 1 tablespoon of cornstarch to thicken the sauce.
Coating Chicken
Prepare 1 ½ pounds of boneless, skinless chicken thighs by cutting them into bite-sized pieces. Season with kosher salt and freshly ground black pepper, then coat evenly with 3 ½ tablespoons of cornstarch, which helps create a crispy exterior when cooked.
Searing Chicken
Heat 3 tablespoons of canola oil in a large cast iron skillet over medium-high heat. Add the coated chicken in batches and cook for 6-8 minutes or until golden brown, ensuring to not overcrowd the pan.
Thickening the Sauce
After searing the chicken, pour in the prepared sauce mixture. Cook for an additional 2-3 minutes until the sauce thickens, stirring frequently to ensure the chicken is well-coated.
Serving Suggestions
Serve the cooked chicken with the prepared basmati rice and steamed broccoli, garnishing with thinly sliced green onions and toasted sesame seeds for added flavor and presentation.
FAQ
Can I substitute another type of rice for basmati rice?
Yes, you can substitute jasmine rice or brown rice, but cooking times and water ratios may vary.
How can I make this dish vegetarian?
You can substitute the chicken with tofu or chickpeas and use vegetable broth instead of chicken stock.
What can I use instead of orange marmalade?
You can substitute orange marmalade with apricot preserves or honey mixed with orange juice.
Is it necessary to use Sriracha?
Sriracha is optional; you can omit it if you prefer a milder dish.
How do I prevent the chicken from becoming soggy?
Ensure the chicken is thoroughly coated in cornstarch and sear it in batches to avoid overcrowding the skillet. This allows for proper browning and crispiness.
Conclusion
This delightful dish combines the vibrant flavors of orange and ginger with tender chicken and nutritious broccoli, making it a perfect option for a wholesome meal. The addition of basmati rice not only complements the main ingredients but also provides a satisfying base. The combination of sweet, savory, and a hint of spice makes every bite enjoyable, ensuring you’ll want to make this recipe again and again.
More recipes suggestions and combination
Chicken Stir-Fry with Mixed Vegetables
Try using a mix of colorful vegetables such as bell peppers, snap peas, and carrots with the same marinade for a vibrant chicken stir-fry.
Orange Beef with Broccoli
Substitute chicken with thinly sliced beef for a delicious orange beef version of this recipe, utilizing the same cooking method and flavors.
Vegetable Fried Rice
Use leftover rice and add a variety of vegetables like peas, carrots, and scallions, stir-fried with soy sauce for a quick and tasty meal.
Ginger Sesame Tofu
Replace chicken with cubed firm tofu, marinated and cooked to a crispy finish, coated in the same orange gingery sauce for a vegetarian option.
Citrus Grilled Shrimp
Use shrimp marinated in the orange sauce, then grill or sauté for a refreshing and zesty shrimp dish served over rice or in lettuce wraps.
Orange Chicken Salad
Combine cooked, shredded chicken with mixed greens, sliced almonds, and a dressing made from the orange marinade for a light and tasty salad.
