Introduction
Looking for a vibrant and flavorful dish that’s both healthy and satisfying? Look no further! This recipe combines tender chicken thighs with a sweet and tangy orange sauce, complemented by steamed broccoli and fluffy basmati rice. It’s a delightful meal that packs a punch of flavor while being easy to prepare. Whether you’re cooking for a family or hosting friends, this dish is sure to impress!
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
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Yield
4 servings
Indulge in this rich and colorful meal that brings together a medley of flavors, textures, and nutrients. Ideal for lunch or dinner, it’s a fantastic way to include vegetables and lean protein into your diet while enjoying a balance of sweetness and savory elements. Enjoy!
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 Ingredients
Stir in the chicken stock mixture and cook until thickened, about 2-3 minutes. Stir in 2 teaspoons toasted sesame seeds.
Step 7: Serve
Serve the chicken immediately with the cooked rice and steamed broccoli, garnished with thinly sliced green onion, if desired.
Notes
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Variations
Feel free to substitute chicken thighs with chicken breasts or add other vegetables according to your preference.
Spice Level
Adjust the amount of Sriracha to suit your heat preference or omit it entirely for a milder dish.
Cook techniques
Steaming Broccoli
Steaming broccoli preserves its nutrients and vibrant green color. Place florets in a steamer or colander over boiling water, cover, and steam for about 5 minutes until tender.
Whisking Sauce
To create a well-blended sauce, whisk together the chicken stock, orange marmalade, orange juice, soy sauce, rice wine vinegar, ginger, garlic, and Sriracha. This ensures that the flavors combine evenly.
Coating Chicken
Coat chicken thighs with cornstarch to create a crispy texture when cooking. Mix with seasonings like salt and pepper to enhance flavor.
High-Heat Cooking
Heat oil in a large skillet over medium-high heat for browning chicken. This technique ensures a crispy exterior and locks in moisture for tender chicken.
Thickening Sauce
To thicken the sauce, add the cornstarch mixture during cooking, stirring until it reaches the desired consistency.
FAQ
Can I use other types of rice?
Yes, you can substitute basmati rice with other varieties, but cooking times may vary.
What can I use instead of chicken thighs?
Boneless, skinless chicken breasts or tofu can be used as alternatives.
Is there a substitute for orange marmalade?
You may use another type of fruit jam or preserve, or combine orange juice with a bit of sugar.
Can I make this dish vegetarian?
Yes, replace chicken and chicken stock with firm tofu and vegetable stock.
How can I adjust the spice level?
To reduce spice, omit Sriracha. For more heat, add additional Sriracha or red pepper flakes to taste.
What’s a good way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Conclusion
This flavorful dish brings together tender chicken thighs, vibrant broccoli, and aromatic basmati rice, all coated in a sweet and savory orange sauce. With its balance of textures and tastes, it’s a perfect option for a weeknight dinner that feels both nourishing and satisfying. The addition of toasted sesame seeds and fresh green onions adds a delightful crunch and brightness to the meal.
More recipes suggestions and combination
Utilize the same orange sauce with shrimp for a lighter protein option.
More recipes suggestions and combination
Incorporate bell peppers or snap peas for added color and a variety of textures.
More recipes suggestions and combination
Try using quinoa instead of basmati rice for a nutritious twist on the grain.
More recipes suggestions and combination
Add chopped cashews or peanuts on top for an extra crunch and nutty flavor.
More recipes suggestions and combination
Use hoisin sauce in place of orange marmalade for a different sweet and savory profile.
More recipes suggestions and combination
Substitute chicken thighs with tofu for a delicious vegetarian version.
