15-Minute Orange Chili Chicken and Broccoli

After a long day, the last thing anyone wants is to spend hours in the kitchen preparing dinner. That’s why recipes that are quick, easy, and bursting with flavor are absolute weeknight lifesavers. Recently, I stumbled upon a recipe for 15-Minute Orange Chili Chicken and Broccoli, and let me tell you, it has become an instant family favorite. From prep to plate, it truly takes just 15 minutes, making it perfect for those hectic evenings when time is of the essence. The combination of sweet and tangy orange sauce with a hint of chili heat, coating tender chicken and crisp-tender broccoli, is simply irresistible. Even my picky eaters devoured it, asking for seconds – a testament to its deliciousness. This recipe is not just about speed; it’s about delivering a wholesome, flavorful meal that everyone will love, without the fuss. If you’re looking for a new weeknight staple that’s both quick and satisfying, look no further. This Orange Chili Chicken and Broccoli is about to become your new go-to dish.

Ingredients for 15-Minute Orange Chili Chicken and Broccoli

• Chicken Breasts: 1 pound, boneless, skinless chicken breasts, cut into bite-sized pieces. This is the protein base of our dish, offering lean protein and a blank canvas for flavor absorption.
• Broccoli Florets: 4 cups, fresh broccoli florets. Broccoli adds a healthy dose of fiber and vitamins, and its slightly bitter taste balances the sweetness of the orange sauce.
• Orange Marmalade: ½ cup, orange marmalade. This is the star of our sauce, providing the signature sweet and citrusy orange flavor. Choose a good quality marmalade for the best taste.
• Soy Sauce: ¼ cup, low-sodium soy sauce. Soy sauce adds umami and saltiness, deepening the flavor profile and complementing the sweetness of the marmalade. Low-sodium is preferred to control the salt content.
• Rice Vinegar: 2 tablespoons, rice vinegar. Rice vinegar provides a gentle acidity that balances the sweetness and saltiness, adding brightness to the sauce.
• Chili Garlic Sauce: 1-2 tablespoons, chili garlic sauce (adjust to taste). This adds a spicy kick and garlicky flavor, creating the “chili” element in our dish. Adjust the amount based on your spice preference.
• Garlic: 2 cloves, minced garlic. Fresh garlic enhances the overall flavor of the sauce, adding aromatic depth.
• Ginger: 1 teaspoon, grated fresh ginger. Fresh ginger adds a warm, zesty, and slightly spicy note that complements the orange and chili flavors beautifully.
• Cornstarch: 1 tablespoon, cornstarch. Cornstarch is used as a thickening agent to create a luscious and glossy sauce that coats the chicken and broccoli.
• Water: 2 tablespoons, water. Water is mixed with cornstarch to create a slurry, which is then added to the sauce for thickening.
• Sesame Oil: 1 tablespoon, sesame oil. Sesame oil adds a nutty and aromatic finish to the dish, enhancing the overall flavor.
• Vegetable Oil: 2 tablespoons, vegetable oil. Vegetable oil is used for stir-frying the chicken and broccoli, providing a neutral base for cooking.
• Sesame Seeds (optional): For garnish, toasted sesame seeds. Sesame seeds add a visual appeal and a subtle nutty crunch as a garnish.
• Green Onions (optional): For garnish, chopped green onions. Green onions add a fresh, mild onion flavor and a pop of color as a garnish.

Instructions for 15-Minute Orange Chili Chicken and Broccoli

Step 1: Prepare the Sauce

In a small bowl, whisk together the orange marmalade, low-sodium soy sauce, rice vinegar, chili garlic sauce, minced garlic, and grated ginger. Ensure all ingredients are well combined to create a homogenous and flavorful sauce. This pre-mixing ensures that the flavors meld together and are ready to be added to the pan for quick and efficient cooking. Set this sauce aside; it will be added later in the cooking process to glaze the chicken and broccoli.

Step 2: Prepare the Cornstarch Slurry

In a separate small bowl, whisk together the cornstarch and water until the cornstarch is fully dissolved and no clumps remain. This creates a cornstarch slurry. The slurry is essential for thickening the sauce to the perfect consistency, ensuring it beautifully coats the chicken and broccoli rather than being watery. Set aside the slurry; it will be added towards the end of cooking to thicken the sauce.

Step 3: Stir-Fry the Chicken

Heat vegetable oil in a large skillet or wok over medium-high heat. Ensure the pan is adequately heated before adding the chicken to prevent sticking and promote even cooking. Add the bite-sized chicken pieces to the hot skillet. Stir-fry the chicken for 3-5 minutes, or until it is cooked through and lightly browned. Stir frequently to ensure even cooking on all sides and prevent burning. Cook until the internal temperature of the chicken reaches 165°F (74°C) for food safety. Once cooked, remove the chicken from the skillet and set aside. Set it aside in a clean bowl and cover it loosely to keep it warm while you cook the broccoli.

Step 4: Stir-Fry the Broccoli

In the same skillet, add a little more vegetable oil if needed. Add the broccoli florets to the skillet. Stir-fry the broccoli for 3-4 minutes, or until it is crisp-tender and bright green. Stir frequently to ensure even cooking and prevent burning. You want the broccoli to retain some of its crunch while being heated through and slightly softened. Don’t overcook the broccoli at this stage as it will cook further when the sauce is added.

Step 5: Combine Chicken, Broccoli, and Sauce

Return the cooked chicken to the skillet with the broccoli. Pour the prepared orange chili sauce over the chicken and broccoli. Stir well to ensure that the chicken and broccoli are evenly coated in the sauce. Bring the sauce to a simmer. Simmering allows the flavors to meld together and the sauce to slightly reduce and thicken.

Step 6: Thicken the Sauce

Pour the cornstarch slurry into the skillet with the chicken, broccoli, and sauce. Stir continuously to incorporate the slurry into the sauce. Continue to cook and stir for 1-2 minutes, or until the sauce has thickened to your desired consistency and becomes glossy. The cornstarch slurry will activate in the heat and thicken the sauce quickly, creating a beautiful glaze.

Step 7: Finish and Serve

Remove the skillet from the heat. Stir in the sesame oil for added flavor and aroma. Taste the dish and adjust seasoning if needed. You may want to add a pinch of salt or a dash more chili garlic sauce depending on your preference. Garnish with toasted sesame seeds and chopped green onions, if desired, for added texture, visual appeal, and a fresh finish. Serve immediately hot over rice, quinoa, or noodles. Enjoy your delicious and quick 15-Minute Orange Chili Chicken and Broccoli!

Nutrition Facts for 15-Minute Orange Chili Chicken and Broccoli

Servings: 4

Calories per Serving: Approximately 350-400 calories (This is an estimate and can vary based on specific ingredients and portion sizes.)

• Protein: Approximately 30-35 grams per serving. Chicken is a great source of lean protein, essential for muscle building and satiety.
• Fat: Approximately 10-15 grams per serving. This includes both healthy fats from sesame oil and fats from the chicken. The fat content can vary based on the cut of chicken and cooking oil used.
• Carbohydrates: Approximately 35-40 grams per serving. Carbohydrates mainly come from the orange marmalade, broccoli, and any added grains like rice or quinoa when serving.
• Fiber: Approximately 5-7 grams per serving. Broccoli is a good source of dietary fiber, which is important for digestion and maintaining a healthy gut.
• Sodium: Approximately 500-700 mg per serving. Sodium content is primarily from soy sauce and can be reduced further by using very low-sodium soy sauce and being mindful of added salt.

Note: These nutritional values are estimates and can vary based on specific ingredients used and portion sizes. For accurate nutritional information, use a nutrition calculator with specific ingredient brands and amounts.

Preparation Time for 15-Minute Orange Chili Chicken and Broccoli

Total Time: 15 Minutes

• Prep Time: 5 minutes. This includes chopping the chicken into bite-sized pieces, mincing garlic, grating ginger, and measuring out all the sauce ingredients. Efficient prep work is key to achieving the 15-minute cook time.
• Cook Time: 10 minutes. This encompasses stir-frying the chicken, stir-frying the broccoli, combining everything with the sauce, and thickening the sauce. The quick stir-frying method ensures rapid cooking and maintains the freshness of the ingredients.

Description: This recipe is designed for speed and efficiency. The 15-minute timeframe is achievable with proper mise en place (having all ingredients prepped and ready to go before you start cooking). The quick stir-fry method ensures that the chicken is cooked through and the broccoli remains crisp-tender, while the sauce comes together in minutes to create a flavorful and satisfying meal in a very short amount of time. It’s perfect for busy weeknights when you need a healthy and delicious dinner on the table fast.

How to Serve 15-Minute Orange Chili Chicken and Broccoli

This versatile dish can be served in various ways to create a complete and satisfying meal. Here are some serving suggestions:

• Over Rice:
  • White Rice: Classic and simple, white rice provides a neutral base that soaks up the delicious orange chili sauce.
  • Brown Rice: For a healthier option, brown rice adds more fiber and a slightly nutty flavor.
  • Jasmine Rice: Fragrant jasmine rice complements the Asian-inspired flavors of the dish beautifully.
  • Cauliflower Rice: For a low-carb and grain-free option, cauliflower rice is an excellent choice.
• With Noodles:
  • Egg Noodles: Wide or thin egg noodles are a great pairing, offering a comforting and satisfying texture.
  • Lo Mein Noodles: Thick and chewy lo mein noodles work well with the sauce and vegetables.
  • Rice Noodles: Gluten-free rice noodles, like vermicelli or wide rice noodles, are a lighter option.
  • Zucchini Noodles (Zoodles): For a low-carb and vegetable-rich meal, serve over zucchini noodles.
• As a Bowl Meal:
  • Quinoa Bowl: Combine the Orange Chili Chicken and Broccoli with cooked quinoa for a protein-packed and nutritious bowl. Add other vegetables like edamame, shredded carrots, or bell peppers for extra texture and nutrients.
  • Buddha Bowl: Create a vibrant Buddha bowl with a base of grains or greens, topped with the chicken and broccoli, and other colorful vegetables, avocado, and a drizzle of extra sauce or a tahini dressing.
• As Lettuce Wraps:
  • Lettuce Cups: For a light and low-carb option, serve the Orange Chili Chicken and Broccoli in crisp lettuce cups (like butter lettuce or romaine lettuce). This is a refreshing and fun way to enjoy the dish.
• Garnish Ideas:
  • Toasted Sesame Seeds: Adds a nutty flavor and visual appeal.
  • Chopped Green Onions: Provides freshness and a mild oniony bite.
  • Red Pepper Flakes: For extra heat, sprinkle with red pepper flakes.
  • Cilantro: Fresh cilantro adds a bright and herbaceous note.
  • Lime Wedges: A squeeze of fresh lime juice can brighten the flavors even further.

Additional Tips for Perfect 15-Minute Orange Chili Chicken and Broccoli

1. Prep Everything First (Mise en Place): The key to achieving a 15-minute meal is to have all your ingredients prepped and ready to go before you start cooking. Chop your chicken, measure out your sauce ingredients, mince garlic, grate ginger, and chop broccoli florets beforehand. This will make the cooking process incredibly fast and efficient.
2. Use High Heat for Stir-Frying: Stir-frying is a high-heat, quick-cooking method. Ensure your skillet or wok is properly heated before adding the chicken and broccoli. High heat helps to sear the ingredients quickly, locking in moisture and flavor, and achieving that desirable crisp-tender texture for the broccoli.
3. Don’t Overcrowd the Pan: Cook the chicken and broccoli in batches if necessary to avoid overcrowding the pan. Overcrowding lowers the temperature of the pan, causing the ingredients to steam instead of stir-fry, resulting in less browning and potentially soggy vegetables. Cooking in batches ensures even cooking and better texture.
4. Cut Chicken into Uniform Pieces: Ensure your chicken pieces are roughly the same size. This will ensure that they cook evenly and at the same rate. Uniformly sized pieces cook faster and prevent some pieces from being overcooked while others are still raw.
5. Adjust Spice Level to Your Preference: Chili garlic sauce provides the heat in this recipe. Start with 1 tablespoon and taste. If you prefer more spice, add another tablespoon or even a pinch of red pepper flakes. If you are sensitive to spice, reduce the chili garlic sauce or use a milder chili sauce.
6. Use Fresh Ginger and Garlic: While ground ginger and garlic powder can be used in a pinch, fresh ginger and garlic provide a much brighter and more vibrant flavor to the dish. The aromatics of fresh ginger and garlic are crucial to the overall flavor profile of this recipe.
7. Don’t Overcook the Broccoli: Aim for crisp-tender broccoli. Overcooked broccoli becomes mushy and loses its vibrant green color. Stir-fry the broccoli just until it turns bright green and is slightly tender but still has a bit of bite. It will continue to cook slightly when you add the sauce.
8. Customize with Other Vegetables: Feel free to add other vegetables to this dish to customize it to your liking and boost its nutritional value. Bell peppers, snap peas, carrots, mushrooms, or baby corn would all be delicious additions. Add them along with the broccoli or slightly before if they require a longer cooking time.

Frequently Asked Questions (FAQ) about 15-Minute Orange Chili Chicken and Broccoli

Q1: Can I use frozen broccoli florets instead of fresh?

A: Yes, you can use frozen broccoli florets. However, it’s best to thaw them slightly and pat them dry before stir-frying to remove excess moisture. Frozen broccoli may take slightly longer to cook than fresh broccoli. Stir-fry them until they are heated through and crisp-tender.

Q2: I don’t have orange marmalade. Can I use orange juice or something else?

A: Orange marmalade is key to the unique flavor profile of this dish. While you can try substituting with orange juice, it won’t provide the same depth of flavor and sweetness. If you use orange juice, you’ll need to add sugar or honey to achieve the sweetness and consider adding orange zest for more concentrated orange flavor. Orange preserves might be a closer substitute than just juice.

Q3: Can I make this recipe vegetarian or vegan?

A: Yes, easily! To make it vegetarian, substitute the chicken with firm or extra-firm tofu, cut into cubes and pressed to remove excess water. For a vegan version, ensure your chili garlic sauce and soy sauce are vegan-friendly. Tofu works wonderfully as a protein substitute and absorbs the flavors of the sauce beautifully. You can also use other vegetables like cauliflower or mushrooms in place of chicken.

Q4: Can I prepare this dish ahead of time?

A: While best enjoyed fresh, you can prepare the Orange Chili Chicken and Broccoli ahead of time. However, the broccoli might lose some of its crispness upon reheating. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if needed to loosen the sauce.

Q5: Is this recipe gluten-free?

A: As written, this recipe is not inherently gluten-free because standard soy sauce contains wheat. To make it gluten-free, use tamari or a gluten-free soy sauce substitute. Ensure all other ingredients, especially chili garlic sauce, are also gluten-free if you are strictly following a gluten-free diet.

Q6: Can I use chicken thighs instead of chicken breasts?

A: Yes, you can use boneless, skinless chicken thighs instead of chicken breasts. Chicken thighs are fattier and more flavorful, and they stay moist during cooking. Cut them into bite-sized pieces and cook them similarly to chicken breasts, ensuring they are cooked through. Keep in mind that chicken thighs may take slightly longer to cook than chicken breasts.

Q7: How can I make the sauce thicker?

A: If you prefer a thicker sauce, you can increase the amount of cornstarch slurry. Start by adding an extra half tablespoon of cornstarch mixed with a tablespoon of water. Alternatively, after adding the initial slurry, simmer the sauce for a bit longer, allowing it to reduce and thicken naturally. Be careful not to over-thicken the sauce as it can become gluey.

Q8: What if I don’t have rice vinegar? Can I use another type of vinegar?

A: Rice vinegar adds a mild and slightly sweet acidity that complements the Asian-inspired flavors. If you don’t have rice vinegar, you can substitute it with white wine vinegar or apple cider vinegar. Use these sparingly as they are slightly stronger in flavor than rice vinegar. Lemon juice or lime juice can also be used in a pinch, but they will impart a different citrus profile.

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