Ingredients

3 to 5 tangerines or clementines, halved

¼ cup low-sodium soy sauce

¼ cup distilled white vinegar

2 tablespoons toasted sesame oil

1 (1-inch) piece fresh ginger, finely chopped

1 serrano or jalapeño, halved, seeds removed if desired, thinly sliced

¼ cup avocado or another neutral oil, divided, plus more as needed

1½ to 2 pounds boneless, skinless chicken breasts or thighs, patted dry, pounded to ½-inch-thick

Salt

1 pound broccoli (1 large head), cut into florets

Cilantro and toasted sesame seeds, for serving

Instructions

Step 1: Squeeze ⅓ cup juice from the tangerines into a large, wide rimmed dish or shallow bowl. Add the squeezed fruit peels, soy sauce, vinegar, sesame oil, chopped ginger, and sliced serrano to the dish and stir to combine.

Step 2: Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Season the chicken with salt, then add it to the skillet. Cook until the underside is golden brown, about 5 minutes. Flip and cook the other side until cooked through, 2 to 5 minutes. Transfer the chicken to the sauce and turn to coat well.

Step 3: Wipe out the skillet to remove any browned bits. Add the remaining 2 tablespoons of avocado oil and return the pan to medium-high heat. Add the broccoli florets, season with salt, and cook until browned on the bottom, 3 to 5 minutes. Stir and continue cooking until the broccoli is bright green and crisp-tender, another 3 to 5 minutes. Add more oil if the pan gets dry to avoid burning.

Step 4: Transfer the broccoli to the sauce and stir to coat. Thinly slice the chicken and serve it alongside the broccoli. Top with cilantro, toasted sesame seeds, and plenty of sauce. You can discard or leave the squeezed citrus pieces in the sauce, but they are not especially enjoyable to eat.

Tips & Variations

Use boneless, skinless chicken thighs for more flavor and juiciness compared to breasts.

Swap the serrano or jalapeño for a milder chili if you prefer less heat.

To add extra depth, sprinkle a little brown sugar in the sauce for a touch of sweetness.

If tangerines aren’t available, use oranges or mandarins as a substitute.

Serve this dish over steamed rice or noodles to soak up the flavorful sauce.

FAQs

Can I use frozen broccoli instead of fresh?

Fresh broccoli works best for this recipe to maintain a crisp-tender texture. If using frozen, thaw and drain it well, then cook gently to avoid becoming mushy.

What can I do if I don’t have toasted sesame oil?

Toasted sesame oil contributes a nutty flavor, but if you don’t have it, you can omit it or substitute with a small amount of regular sesame oil or another neutral oil, though the flavor will be less pronounced.