Yield
Makes 4 servings

Prep: 10 min., Cook: 15 min. We liked this served over hot Basmati rice.

How to Make It

Step 1

Cut chicken into 1-inch pieces. Toss with 2 tablespoons cornstarch, and set aside.

Step 2

Sauté broccoli in 1 tablespoon hot oil in a large skillet over medium-high heat, stirring occasionally, 4 minutes; remove from skillet, and set aside.

Step 3

Sauté chicken pieces in remaining 1 tablespoon hot oil in skillet over medium-high heat, stirring occasionally, 8 minutes or until done. Reduce heat to medium.

Step 4

Whisk together orange juice, next 3 ingredients, and remaining 1 tablespoon cornstarch. Add orange juice mixture and broccoli to chicken, and cook, stirring constantly, 3 minutes or until sauce is thickened. Stir in basil and orange rind. Serve over hot cooked rice.

Step 5

CASHEW-ORANGE CHICKEN: Add 1/2 cup whole cashews to the orange juice mixture, and proceed as directed.

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Ratings & Reviews

gwinget71's Review

heidimotsch
December 16, 2012
N/A

heidimotsch's Review

tbrown1025
January 18, 2010
This was AWFUL! Way too much ginger and way too much soy sauce. I'm sure there are much tastier and healthier orange chicken recipes out there, so I'll never try this again, even with modifications.

tbrown1025's Review

gwinget71
March 17, 2009
What a great recipe! I used 1lb chicken breast tenderloins instead, and it was wonderful! A very filling recipe with leftovers to spare for the next day's lunch. We will make this again!