Description
Seared Orange Chicken and Broccoli is a vibrant, flavorful dish featuring juicy seared chicken breasts or thighs coated in a bright, tangy orange-soy sauce, paired with perfectly crisp-tender broccoli. The recipe balances savory, citrusy, and spicy notes using fresh tangerines, ginger, and serrano peppers, making it a healthy and colorful meal that’s ready in under 30 minutes.
Ingredients
Scale
Sauce
- 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
Chicken and Broccoli
- 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, to taste
- 1 pound broccoli (1 large head), cut into florets
To Serve
- Cilantro, for garnish
- Toasted sesame seeds, for garnish
Instructions
- Make the Sauce: Squeeze about ⅓ cup of juice from the tangerines into a large shallow dish such as a 9-by-13-inch dish or a wide bowl. Add the squeezed fruit peels, soy sauce, vinegar, toasted sesame oil, finely chopped ginger, and thinly sliced serrano or jalapeño to the dish and mix gently to combine. This sauce will coat the chicken and broccoli later.
- Cook the Chicken: Heat 2 tablespoons of the avocado oil in a large skillet over medium-high heat. Season the pounded chicken breasts or thighs with salt on both sides. Place the chicken in the hot skillet and cook undisturbed until golden brown on the bottom, about 5 minutes. Flip the chicken and cook the other side until fully cooked through, about 2 to 5 minutes depending on thickness. Remove the chicken from the skillet and transfer it to the prepared sauce, turning to coat thoroughly.
- Cook the Broccoli: Wipe out the skillet to remove any burnt bits, then return it to medium-high heat. Add the remaining 2 tablespoons of avocado oil. Add the broccoli florets and season with salt. Let them cook undisturbed until browned on the bottom, about 3 to 5 minutes. Stir the broccoli and continue cooking until bright green and crisp-tender, about another 3 to 5 minutes. If the skillet dries out or broccoli starts to burn, add more oil as needed. Transfer the broccoli to the sauce and stir to coat evenly.
- Serve: Thinly slice the seared chicken. Serve the chicken alongside the broccoli, topped with fresh cilantro and toasted sesame seeds. Spoon plenty of the vibrant sauce over everything. Discard or leave the squeezed citrus halves in the sauce to infuse more flavor, but note they are not pleasant to eat directly.
Notes
- Pounding the chicken to an even thickness ensures even cooking and a tender bite.
- You can substitute chicken thighs for breasts to add more moisture and flavor.
- Adjust the heat level by removing serrano seeds or using milder peppers.
- If you prefer a thicker sauce, simmer it briefly before adding chicken and broccoli.
- Use fresh tangerines or clementines for the best citrus aroma and flavor.
- Add a splash of water to the skillet during broccoli cooking if needed to prevent burning and help steaming.
- Leftover sauce can be refrigerated and used as a marinade or dressing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Keywords: orange chicken, broccoli, seared chicken, healthy chicken recipe, citrus chicken, quick stovetop dinner, Asian inspired chicken
