Orange Chicken with Broccoli & Peanuts

Orange Chicken with Broccoli & Peanuts

This Orange Chicken with Broccoli & Peanuts is your new weeknight hero—bright, bold, and full of flavors that dance on your taste buds. Sweet orange, spicy sriracha, and crispy chicken come together with crunchy peanuts and tender broccoli, making this dish a showstopper that’s just as satisfying as takeout but with a homemade touch. Plus, it’s got a nice balance of spicy, sweet, and savory that makes every bite irresistible. The roasted peanuts give it an extra crunch, and the sriracha adds the perfect amount of heat to keep things exciting. Plus, it’s easy to whip up and comes together in just a few simple steps. It’s like your favorite takeout, but better and fresher!

Ingredients

  • 1 cup white rice

  • 1 orange or blood orange, zested (about 2 tsp.) and juiced (about 1/2 cup)

  • ¼ cup beef stock

  • ¼ cup light brown sugar

  • ¼ cup rice vinegar

  • ¼ cup soy sauce

  • ¼ cup sriracha

  • 1 1/2-inch piece of fresh ginger—peeled, then cut into matchsticks, thinly sliced, or chopped

  • 2 tbsp. orange marmalade or orange all-fruit spread

  • 3 tbsp. neutral-flavored oil

  • 2 egg whites

  • 2 tbsp. cornstarch

  • ½ tsp. kosher salt

  • 1 ¼ to 1 1/2 lb. skinless, boneless chicken breasts, cut into bite-size pieces

  • 1 small head broccoli or 2 bundles broccolini, cut into 3/4-to 1 1/2-inch pieces

  • 1 large bunch scallions, whites chopped and greens cut on an angle

  • 1 to 2 jalapeño chiles or red finger chiles, thinly sliced

  • 4 cloves garlic, crushed

  • ½ cup dry-roasted peanuts

  • 1 tbsp. toasted sesame oil

Directions

  • Step 1

    Cook the rice according to the package directions.

  • Step 2

    In a small pot, bring the orange zest and juice, the stock, sugar, vinegar, soy sauce, sriracha, ginger, and marmalade to a low boil, stirring often, until the sauce thickens a bit, about 10 minutes.

  • Step 3

    In a large nonstick skillet, heat 2 tbsp. neutral oil, two turns of the pan, over medium-high. In a bowl, whisk the egg whites, cornstarch, and salt. Add the chicken; toss to coat. Cook the chicken until crisp, 2 to 3 minutes per side; transfer to a plate. Add 1 tbsp. neutral oil, one turn of the pan, to the skillet. Add the broccoli; stir-fry for 2 minutes. Add the scallion whites and chiles; stir-fry for 2 minutes. Add the garlic; toss for 1 minute. Stir in the chicken and sauce, then the peanuts and sesame oil; stir until heated through, about 2 minutes. Serve with the rice. Top with the scallion greens.