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Blood Orange Chicken

Blood Orange Chicken

Ingredients
  • 1 cup cooked rice
  • 1 large orange, zested and juiced
  • 1/4 cup light brown sugar
  • 1/4 cup chicken stock
  • 1/4 cup Gravenstein Apple balsamic
  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup sriracha
  • 1 tsp ginger powder
  • 2 Tbsp Sicilian Blood Orange Marmalade
  • 2 egg whites
  • 2 Tbsp cornstarch
  • 1/4 tsp sea salt
  • 3 Tablespoons Mild Single Varietal Olive Oil (Like Hojiblanca)
  • 1 1/2 lb boneless chicken thighs cut in bite size pieces
  • 1 small head of broccoli, cut in 1-1/2 inch pieces
  • 1 small bunch scallions (chopped, whites separated from greens)
  • 1/2 tsp red pepper flakes
  • 3 cloves crushed garlic
  • 1 Tbsp Toasted Sesame Oil
Directions 
  1. In a small saucepan, bring the orange zest and juice. stock, sugar, vinegar, soy sauce, sriracha, ginger and marmalade to a low boil. Stir often for about 10 minutes.
  2. In a large non-stick skillet, heat 2 Tbsp Olive oil. In a bowl whisk the egg whites, cornstarch and salt. Add the chicken and toss to coat. Add the chicken to the heated pan and cook 3-5 minutes per side, until cooked through and golden crisp. Transfer to a plate.
  3. Add a Tablespoon EVOO to the skillet and stir fry the broccoli for 2 minutes. Add the red pepper flakes, scallion whites and stir fry 2-3 more minutes. Add the sauce, chicken, and toasted sesame oil. Stir until heated through( about 2 minutes). Serve over rice and top with scallion greens.
Adapted from Rachel Ray Orange Chicken with Broccoli & Peanuts

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