SICHUAN ORANGE CHICKEN & BROCCOLI

Serves 2

(via America’s Test Kitchen: The Complete Cooking for Two Cookbook)

 

2 Tbsp hoisin sauce

1 Tbsp soy sauce

2 tsp cornstarch

2–3 tsp Asian chili-garlic sauce

1 tsp grated orange zest plus ¼ cup juice

12 oz boneless, skinless chicken breasts, trimmed and sliced ¼ inch thick

2 tsp toasted sesame oil

2 garlic cloves, minced

2 tsp grated fresh ginger

8 oz broccoli florets, cut into 1-inch pieces

1 small red bell pepper, stemmed, seeded, and cut into 2-inch-long matchsticks

¼ cup water

1 scallion, sliced thin

 

Whisk hoisin, soy sauce, cornstarch, chili-garlic sauce, and orange zest and juice together in small bowl. Measure 1 Tbsp sauce into medium bowl, then stir in chicken and 1 tsp oil. Cover and marinate chicken in refrigerator for at least 10 minutes or up to 30 minutes. Meanwhile, in separate bowl, combine garlic, ginger, and remaining 1 teaspoon oil.

 

Cook broccoli, bell pepper, and water, covered, in 12-inch nonstick skillet over high heat until water is boiling and vegetables begin to soften, about 3 minutes. Uncover and continue to cook until water has evaporated and vegetables are crisp-tender, about 2 minutes; transfer to bowl.

 

Return now-empty skillet to high heat. Add chicken, break up any clumps, and cook until lightly browned on all sides, about 6 minutes. Push chicken to sides of skillet. Add garlic mixture to center and cook, mashing mixture into skillet, until fragrant, about 30 seconds. Stir garlic mixture into chicken.

 

Stir in cooked vegetable mixture. Whisk sauce to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened, about 1 minute. Transfer to serving platter, sprinkle with scallion, and serve.