Simple Way to Cook Appetizing Asian Style Orange Chicken with Spicy Sauteed Brocoli

Hello everybody, welcome to my recipe site. Today I will show you how to prepare a special dish, Asian Style Orange Chicken with Spicy Sauteed Brocoli. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Asian Style Orange Chicken with Spicy Sauteed Brocoli Recipe. Chinese Orange Chicken made with crispy fried chicken covered in an authentic orange sauce. The ultimate Chinese Orange Chicken Recipe which is way better than take-out.

You can cook Asian Style Orange Chicken with Spicy Sauteed Brocoli using 27 ingredients and 10 steps. Here is how you cook that.

Ingredients of Asian Style Orange Chicken with Spicy Sauteed Brocoli

1. Take of Orange Chicken.
2. You need 1 lb of boneless skinless chicken breasts (cut into 1/2 inch cubes).
3. You need 1 cup of all purpose flour.
4. Prepare 1 tsp of salt.
5. It’s 1/2 tsp of pepper.
6. Prepare 1 1/2 cup of water.
7. Prepare 2 tbsp of orange juice.
8. Make ready 1/4 cup of lemon juice.
9. It’s 1/3 cup of rice vinegar.
10. Take 2 1/2 tbsp of soy sauce.
11. You need 1 1/2 tbsp of orange zest.
12. It’s 1 cup of brown sugar.
13. You need 2 clove of garlic (grated).
14. Take 1 tsp of fresh ginger root (grated).
15. Make ready 2 tbsp of minced green onion.
16. You need 1/2 tsp of red pepper flakes.
17. Take 2 tsp of corn starch.
18. It’s 2 tbsp of water.
19. Make ready 3 tbsp of cooking oil.
20. Take 1 tbsp of sesame oil.
21. Make ready of Spicy Sauteed Brocoli.
22. Make ready 1 lb of brocoli florets.
23. It’s 3 clove of garlic.
24. Prepare 1 of whole habanero pepper.
25. Make ready 1 tbsp of cooking oil.
26. It’s 1 tbsp of water.
27. It’s 1 of salt to taste.

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Asian Style Orange Chicken with Spicy Sauteed Brocoli instructions

1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes..
2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours..
3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat..
4. Heat both oils in a large skillet over medium heat. Place chicken into the skillet, and brown on all sides. Drain on a plate lined with paper towels, and cover..
5. Wipe out the skillet, and add the reserved sauce. Bring to a boil over medium-high heat. Whisk together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally..
6. Corsely chop the garlic clove. Remove seeds for the habanero pepper and corsely chop. Crush together the garlic and habanero thoroughly..
7. Heat oil in skillet and fry crushed garlic and habanero until the edges of the garlic begins to get brown. Add the brocoli and stir, add water, salt and cover. Let simmer until tender..
8. Serve with Asian style sticky rice and enjoy..
9. Be careful when frying garlic and hananero as the aroma is very pungent..
10. If you are not use to spicey food begin with only 1/2 or 1/4 of an habanero. I am from Belize and we are use to very spicy foods..

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