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Orange Chicken with Broccoli & Peanuts

Orange Chicken with Broccoli & Peanuts


  • 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


  • 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.