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Orange Chicken Stir Fry with Broccoli

Spicekick® Orange Peel Chicken Stir-Fry with Broccoli

Delicious orange chicken stir-fry with broccoli using Spicekick® Lettuce Wrap seasoning mix!

Spicekick® Orange Peel Chicken Stir-Fry with Broccoli

Rated 5.0 stars by 1 users

Category

Main Dishes

Cuisine

Asian

Author:

Chef Michelle Dudash

Servings

4

Prep Time

15 minutes

Cook Time

15 minutes

Delicious and easy orange chicken stir-fry with broccoli using Spicekick® Lettuce Wrap seasoning mix.

Image of Spicekick® Orange Peel Chicken Stir-Fry with Broccoli

Ingredients

For the sauce:

1 packet Spicekick® Lettuce Wrap Seasoning
¾ cup water
2 tablespoons reduced sodium soy sauce or tamari
1 medium orange, zested and juiced
1 tablespoon dark sesame oil

For the stir-fry

5 ½ cups bite-sized broccoli florets
1 pound boneless skinless chicken breasts or thighs, thinly sliced in 1 ½ pieces
1 tablespoon avocado oil or other cooking oil
Optional: additional orange cut into segments

Directions

To make the sauce:

Stir together all the sauce ingredients in a small bowl

To make the stir-fry:

Heat a large frying pan or wok over high heat, add one cup water, and bring to a boil. Add broccoli, reduce heat to a low boil, and cover with a lid or piece of foil, leaving a gap for steam to escape. Steam for 5 minutes until almost fork tender. Move broccoli to a plate, reserving cooking water in another container.
Scrape the pan clean, place it on high heat, and add the oil. When oil is shimmering, add the chicken in an even layer and cook for 2 minutes undisturbed until brown. Toss with a wooden spoon to break up the pieces, reduce heat to medium high as needed, cooking until chicken is done, a couple minutes.
Turn heat to medium and swirl in the sauce, add broccoli, and stir-fry to reheat. Add the reserved broccoli water as needed if the mixture seems too dry.
Serve hot and garnish with mandarin segments.
Serve over rice.

Recipe Video

Recipe Note

You can also enjoy with toppings like sesame seeds or hot chili crunch, or serve over rice or soba noodles for something different than steamed rice.

Chef Michelle Dudash, RDN

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