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Ingredients
- 4 chicken breast halves boneless and skinless, cut into 1-inch cubes
- 1 tsp Chinese five-spice powder
- 2 Tbsp soy sauce
- 1 Tbsp rice wine vinegar
- 1 can ( 15 oz) mandarin oranges drained (reserve liquid)
- 1 Tbsp honey
- 1/3 tsp red pepper flakes
- 1 Tbsp cornstarch
- 2 Tbsp vegetable oil
- 1 tsp toasted sesame oil
- 2 tsp minced fresh ginger
- 2 cups broccoli florets
- 1/4 cup sliced scallions divided
- 2 Tbsp fresh chopped cilantro
Ingredients
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Instructions
- In a bowl, toss chicken breast cubes with five-spice powder.
- In a separate small bowl, combine soy sauce, vinegar, reserved mandarin orange juice (about 3/4 cup), honey, red pepper flakes, and cornstarch; reserve.
- Heat a large sauté pan or wok over high heat, add vegetable oil and sesame oil.
- Heat until just smoking. Add ginger and chicken cubes, toss until browned, about 5 minutes.
- Remove chicken from pan and place in bowl. To the same pan, add broccoli and toss until bright green and crisp tender, about 6–8 minutes.
- Return chicken to pan. Add 3 tablespoons sliced scallions and sauce.
- Stir until sauce begins to thicken, about 3 minutes. Add oranges and heat through.
- Serve over steamed rice. Garnish with remaining tablespoon of scallions and cilantro.
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