Citrusy Chicken and Broccoli
Description
This is reminiscent of lemon or orange chicken found in Chinese restaurants. This was so yummy, the first time I made it, my husband ate the whole thing by himself! Serve with steamed white rice.
Ingredients
•
1/3 cup guava nectar
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1/3 cup rice wine vinegar
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1/4 cup white sugar
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2 teaspoons oyster sauce
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1 teaspoon soy sauce
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1/2 teaspoon salt
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2 skinless, boneless chicken breast halves - pounded thin and cut into bite-size pieces
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1/3 cup cornstarch
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1/4 cup vegetable oil
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1/2 head broccoli, cut into florets
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1 orange, zested and sliced
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2 cloves garlic, minced
Directions
1
In a large bowl, mix the guava nectar, rice wine vinegar, sugar, oyster sauce, soy sauce, and salt. Place the chicken in the bowl, cover, and marinate 30 minutes in the refrigerator.
2
Drain the chicken, reserving remaining marinade. Place cornstarch on a plate. Dip the chicken in the cornstarch to coat.
3
Heat the oil in a skillet over medium heat. Cook and stir the chicken until no longer pink and juices run clear. Remove chicken from the skillet, and set aside, reserving remaining oil and juices.
4
Place a steamer basket in a pot over boiling water, and steam the broccoli 2 minutes, or until tender.
5
In the skillet with the reserved oil and juices, cook and stir the orange zest and garlic for about 1 minute. Pour in the remaining marinade, and bring to a boil. Cook 5 minutes, or until thickened. Toss the chicken and broccoli in the skillet, and cook until heated through and coated with the marinade. Place chicken in the center of a platter. Arrange orange slices and broccoli around the chicken to serve.