Orange Chicken with Broccoli Rice

Orange Chicken with Broccoli Rice

Recipe Created by Our Partner Alison Marras

Crispy chicken smothered in a thick orange sauce on top of tender broccoli rice is a delicious and easy meal to please everyone. It’s the ultimate takeout meal that’s low-carb and packed with wholesome ingredients you can feel good about devouring. 

Ingredients

Arrowroot flour
1 tsp
Baking soda
1/2 tsp
Garlic powder
1/2 tsp
Sea salt
1/4 tsp
Extra-virgin olive oil, divided
2 Tbsp
Broccoli rice (fresh or frozen)
4 cups
Garlic powder
1/2 tsp
Scallions, sliced
2 Tbsp
- Orange Sauce:
Fresh orange juice
1/2 cup
Fresh orange zest
1 Tbsp
Raw honey (omit for Whole30)
1 tsp
Coconut aminos
2 Tbsp
Garlic, minced
2 cloves
Arrowroot flour/powder
1/2 tsp

Utensils

  • Mixing bowls
  • Skillet

Instructions

In a mixing bowl, combine all sauce ingredients and whisk well. Set aside. In a separate mixing bowl, combine chicken pieces, arrowroot, baking soda, sea salt, and garlic powder. Mix well until the chicken pieces are coated evenly and set aside.

Heat a skillet over medium and add 1 Tbsp olive oil. Once heated, saute the broccoli rice, mixing well until tender (approx. 3-4 mins.), and add cooked broccoli rice to serving bowls.

Next, to the same skillet, add another Tbsp of olive oil over medium, and once heated, add the chicken. Stir well for 5-7 minutes until the chicken is golden on all sides and cooked through.

Next, pour the orange sauce over the chicken and mix well, reducing the heat to medium-low and scraping up any browned bits. The sauce will thicken as it cooks for 1 minute or so, keep stirring until thick and covering the chicken.

Serve chicken over broccoli rice and garnish with sliced scallions. Leftovers will keep for up to 4 days when stored in the refrigerator in an airtight container.

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