Crispy Orange Chicken with Lemon-Ginger Broccoli Rice
Total Time
45 minutes
Prep Time
20 minutes
Cook Time
35 minutes
Rating
5 out of 5 stars
(3)
Ingredients
2 servings
- ½ cup vegetable broth
- Grated zest and juice of 1 orange
- 1 tablespoon rice vinegar
- 2 tablespoons coconut sugar (if you’re not a fan of super sweet things, I’d use 1-1½ tablespoons)
- 1 teaspoon peeled (minced ginger)
- 2 garlic cloves (minced)
- 2 tablespoons low-sodium tamari or soy sauce
- 1 tablespoon toasted sesame oil
- 4 teaspoons arrowroot powder (plus 1/3 cup for coating chicken)
- 1 large egg (beaten)
- ½ cup coconut oil
- 2 boneless (skinless, chicken breasts (about 1 pound), cut into 1-inch pieces)
- Sesame seeds (to garnish)
- 2 green onions (white and light green parts only, thinly sliced, to garnish)
- Red chilies (seeded and chopped, to garnish (or crushed red pepper)
- 1 tablespoon coconut oil
- 2 garlic cloves (minced)
- 1 teaspoon peeled (minced ginger)
- 3 cups broccoli rice
- Fine-grain sea salt or kosher salt
- Grated zest and juice of 1 lemon
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Preparation
Step 1
Make the chicken. Combine the vegetable broth, orange zest and juice, rice vinegar, coconut sugar, ginger, garlic, tamari, and toasted sesame oil in a small saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer the sauce until it’s reduced by one-quarter, about 5 minutes. Add the 4 teaspoons of arrowroot powder, a little bit at a time, whisking until the sauce thickens (this will happen quickly!). Remove the pan from the heat.
Step 2
Set up a frying station next to the stove with the beaten egg in one wide, shallow bowl and the 1/3 cup of arrowroot powder in a separate wide, shallow bowl. Melt the coconut oil in a medium skillet over medium-high heat. Dip the chicken in the egg, allowing any excess to drip off, then into the arrowroot, turning to coat and pressing to adhere. Add the chicken to the pan, working in batches (I did three) to avoid overcrowding, and cook for 4 to 5 minutes per side, until deep golden brown all over. Transfer to a paper towel-lined plate to drain.
Step 3
Meanwhile, make the broccoli rice: Melt the coconut oil in a large skillet with low sides over medium heat. Add the garlic and ginger, and cook for 1 to 2 minutes, until very fragrant. (Be careful not to burn the garlic!!) Add the broccoli rice and a generous pinch of salt, and cook, stirring occasionally, for 5 to 6 minutes, until the broccoli is softened. Remove the pan from the heat and stir in the lemon zest and juice. Taste and add more salt as needed.
Step 4
Wipe out the pan, then add the fried chicken and the orange sauce, and toss to coat and warm through. Serve immediately over the broccoli rice, topped with sesame seeds, green onions, and red chilies/crushed red pepper.
Step 5
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