Chinese Orange Chicken is a dish that has been adopted around the world. Tonight we are kicking the takeout box to the curb and making our own! This chopstick-worthy sesame rice bowl gets its umami edge with a punchy oyster sauce, sticky chicken and tender broccoli!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Vegetarian Oyster Sauce(ContainsSoy)
Sweet Chili Sauce
Salt and Pepper*
Before starting, preheat oven to 450°F.
Add 2 1/2 cups water to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While the rice cooks, cut broccoli into bite-sized pieces. Add broccoli and half the sesame oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, until tender, 10-12 min.
While broccoli roasts, pat chicken dry with paper towels, then cut into 2-inch pieces. Add chicken and cornstarch to a large bowl. Season with salt and pepper, then toss to coat. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, turning pieces over occasionally, until cooked through, 5-6 min.** (NOTE: For 4 ppl, cook in two batches, using 2 tbsp oil for each batch.)
While chicken cooks, zest, then juice the orange. Whisk together orange juice, garlic puree, vegetarian oyster sauce, sweet chili sauce and 1/2 tsp orange zest (dbl for 4 ppl) in a medium bowl.
Add orange sauce to the pan with chicken. Cook, stirring often, until the sauce thickens slightly, 2-3 min. Season with salt and pepper.
Fluff rice with a fork, then stir in remaining sesame oil and season with salt. Divide rice between bowls. Top with broccoli and orange chicken. Sprinkle sesame seeds over top.