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Orange Chicken with Broccoli pictures on a white square plate with Jasmine rice and a slice of orange. Black chopsticks are laying across the plate. There is a ramekin with fresh Thai chilis in the background.

Better Than The Buffet Orange Chicken With Broccoli

Dominique Collins-Bloomfield
Better Than The Buffet Orange Chicken With Broccoli is a restaurant quality dinner that you can make right at home. The fried chicken paired with the broccoli, garlic, ginger and Orange Sauce make this an easy meal that you will want to add to your dinner rotation.
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Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American, Asian, Chinese
Servings 5

Ingredients
  

  • 2 Pounds boneless skinless chicken
  • ½ Cup cornstarch
  • 2 Teaspoons salt
  • ¾ Teaspoons black pepper
  • ⅓ + ¼ Cup vegetable oil
  • 5 Cloves garlic
  • 2 Tablespoons grated ginger
  • 2 Thai chilis
  • 2 Heads broccoli

Orange Sauce

  • 2 Oranges, juiced and zested
  • ¼ Cup fish sauce
  • ½ Cup soy sauce
  • ½ Cup brown sugar
  • 2 Tablespoons rice wine vinegar
  • 2 Tablespoons lemon juice
  • 1 Tablespoon sriracha

Instructions
 

  • In a medium mixing bowl, add cornstarch, salt and black pepper. Stir to combine fully. Thinly slice the boneless skinless chicken into strips. Add the sliced chicken to the cornstarch mixture. Stir until all of the chicken is coated completely.
  • Add ⅓ cup vegetable oil to a cast iron skillet over medium heat. Once the oil is heated, add half of the cornstarch coated chicken. The chicken will fry in two batches. Allow each batch to cook for 15 minutes or until cooked through. Once each batch is cooked, transfer to a paper towel lined plate. You may add a little bit of salt to taste.
  • While the chicken is frying, prepare the Orange Sauce. In a medium mixing bowl, zest and juice 2 large oranges and combine the remaining ingredients. Stir to combine fully. Also in the meantime, chop the garlic, Thai chilis and broccoli. Cut the broccoli crowns as well as the stems.
  • In the same cast iron skillet on medium heat, add the remaining ¼ cup of vegetable oil, garlic, ginger and Thai chilis and broccoli. Cook for 2 minutes while stirring frequently.
  • Add the cooked chicken and the Orange Sauce to the skillet. Let simmer for 12-15 minutes until thickened. Stir occasionally. NOTE: Be patient. It may seem like a lot of Orange Sauce, but the cornstarch on the chicken will thicken the sauce. Serve with jasmine rice and garnish with some green onion. Enjoy!