INGREDIENTS
4 cups white rice
4 broccoli heads
SAUCE INGREDIENTS
1 cup chicken broth
1/2 cup freshly squeezed orange juice
5 TBSP soy sauce
2 TBSP rice wine vinegar
1/2 cup orange marmalade
1/2 tsp Ginger powder
1 TBSP minced garlic
2 TBSP Corn Starch
CHICKEN COATING
6 Chicken Breasts
1 tsp Salt
1 tsp Black pepper
7 TBSP corn starch
6 TBSP canola oil
4 tsp toasted sesame seeds
FOR GARNISH
2 green onions, thinly sliced
DIRECTIONS
1) Cook rice according to instructions on package, put to the side.
2) Cut brocolli florets off and cook until cooked through and bright green, put to the side.
3) While cooking the above items start whisking together in a small bowl the chicken broth, orange juice, soy sauce, orange marmalade, rice wine vinegar, ginger, garlic, and 2 tablespoon cornstarch.
4) Put chicken into large ziploc bag. Add salt & pepper and shake to season chicken. Then add 7 TBSP cornstarch to coat chicken completely.
5) Place 1 tbsp canola oil in pan and place chicken in it, add in remaining canola oil and place in 1/2 the chicken, cook about 7 minutes or until cooked and golden brown. Remove from pan and cook the other 1/2 of the chicken. Place all cooked chicken together and stir in the sauce ingredients from #3 above, then add the sesame seeds.
Serve the dishes by placing a portion of rice on the plate topped with the chicken & sauce, then broccoli and sprinkle some green onion on top.