Orange Sesame Chicken with Broccoli

I don’t typically make New Year’s resolutions, but this year I’m making an exception. It’s a casual resolution but it’s one I would really like to work on.

The resolution is: to start cooking more healthy meals at home again and quit slacking!

I feel so accomplished and my body always thanks me when I make a nice meal, so now it’s just a matter of planning, preparing and executing it. I WILL be making this happen!

Last night, I began working toward the resolution by cooking up a recipe inspired by Ellie Krieger for Orange Sesame Chicken. I actually found the recipe while perusing through the Sunday paper. Here is the link for the recipe: Ellie’s Orange Sesame Chicken Stir-Fry.

I changed a handful of items in the recipe. I omitted the step where you coat the chicken with flour and lightly pan-fry it because I had already grilled up a chicken breast so I was just going to use that instead. I used a half a pound of chicken because I was just cooking for Dana and myself. orange chicken with broccoli I used broccoli and a handful of sugar snap peas instead of snow peas. orange chicken with broccoli I used Sriracha instead of crushed red pepper flakes. orange chicken with broccoli orange chicken with broccoli I ended up making the whole batch of sauce even though I only made a half batch of the chicken and it ended up being quite a bit of sauce. Next time, I would probably make the whole batch of chicken, and just save the leftovers for later.

Here is the recipe I used including changes I would make next time around! Enjoy.

Orange Sesame Chicken with Broccoli  Recipe adapted from Ellie Krieger Ingredients

  • 2 tsp. sesame seeds, lightly toasted
  • 2 medium oranges
  • 3 garlic cloves, minced
  • 1/4 cup chicken broth
  • 3 Tbsp. low-sodium soy sauce
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. sesame oil
  • 1 Tbsp. honey
  • 1 Tbsp. cornstarch
  • 1/2 tsp. Sriracha sauce
  • 1 lb. boneless skinless chicken breasts, or about 4 small-medium breasts, cooked and cut into bite-size pieces
  • 3 cups broccoli, chopped into bite-size pieces
  • 1 cup sugar snap peas, chopped

Directions

  1. Use vegetable peeler to peel 3-4 pieces of orange peel; set aside.
  2. In a medium bowl, combine juice from oranges, garlic, broth, soy sauce, vinegar, sesame oil, honey, cornstarch, and Sriracha. Use fork or whisk to mix until cornstarch is dissolved.
  3. Heat a large skillet over medium heat, lightly coated with olive oil. Add broccoli and snap peas to pan. Lightly saute for 2-3 minutes.
  4. Add sauce and orange peels to pan. Stir and cook for 2-3 more minutes.
  5. Add chicken to pan and stir to combine. Let heat through for 3 minutes.
  6. Serve hot and top with sesame seeds, discarding the orange peels.

It was a very flavorful meal and I felt like I was eating take-out at home! It was a nice change to the usual dinner rotation. Stay warm this Monday and have a good one!

What meals are you planning this week? 

Any New Year’s Resolutions?

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