If you’re a fan of Asian takeout, this homemade recipe is a great alternative – crispy chicken and broccoli with a sticky orange marmalade sauce.

680 gr Chicken Breast (cut into 1-2 in pieces)
450 gr Broccoli Florets
2 Cups Rice
1/2 Cup Cornstarch
1/4 Cup Flour
1 Teaspoon Salt
1/4 Teaspoon Pepper
1 Egg (beaten)
1 Cup Orange Marmalade
1 Teaspoon White Vinegar
1 Teaspoon Sriracha Sauce (Thai hot sauce)
1/2 Teaspoon Soy Sauce
1/8 Teaspoon Ginger Powder
Vegetable Oil

How to
In a medium size bowl combine marmalade, white vinegar, sriracha sauce, ginger powder and soy sauce. Mix thoroughly and set aside.

Lightly steam broccoli and set aside.

Prepare rice according to package directions and set aside.

While broccoli and rice are cooking, blend egg in a bowl. In another bowl mix cornstarch, flour, salt and pepper.

Pour oil into a heavy saucepan so that it is 1 in deep. Heat oil in pan (or you can use a deep fryer or wok) to 190 C.

Put chicken pieces into egg and stir to coat. Remove chicken from egg mixture and toss into cornstarch mixture – coat well.

Add chicken in small batches and cook for 3-4 minutes. If pieces are not completely covered by oil, turn them over half way through cooking time.

Remove chicken from oil with a slotted spoon and drain on paper towels. Continue cooking chicken in batches until all pieces are cooked and drained.

Clean saucepan or wok. (If using a deep fryer, you will need to get out a saucepan for the next step.)

Pour marmalade mixture into pan and gently heat until it is melted into a sauce consistency.

Add Chicken and broccoli to marmalade mixture and stir to cover all pieces with orange sauce.

Serve over rice.

Recipe courtesy of My Man’s Belly.

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