Healthy Orange Chicken

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  Broccoli(960g)
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  Olive oil(23g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  ½ teaspoon kosher salt
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  ¼ teaspoon ground black pepper
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  Bread Crumbs, Panko, Dry(80g)
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  ¼ teaspoon ground black pepper
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  ¼ teaspoon kosher salt
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  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Green Onion (Scallion)(60g)
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  Orange Zest(30g)
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  Orange Juice, Fresh(120g)
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  Honey(30g)
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  Soy Sauce, Low Sodium(30g)
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  Ginger, Fresh Root(15g)
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  Garlic(10g)
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  ¼ cup water
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  Cornstarch(30g)
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  Red pepper flakes(1g)

Instructions

1. 1Pat the chicken breast dry with paper towels, then cut into bite-sized pieces. Place the panko bread crumbs in a large zip-top bag with a pinch of salt and pepper, shake to combine, add the chicken pieces, seal the bag, and shake until evenly coated.
2. 2Heat the olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Working in batches if needed to avoid crowding, add the coated chicken pieces and cook for 5–6 minutes per side over medium-high heat until golden brown and internal temperature reaches 165°F. Transfer cooked chicken to a plate.
3. 3In the same skillet, add the fresh ginger and garlic, cooking for 30 seconds over medium heat until fragrant. Pour in the orange juice and add the orange zest, honey, and low-sodium soy sauce. Whisk together the cornstarch with 2 tablespoons water in a small bowl until smooth, then add to the skillet.
4. 4Bring the sauce to a boil over medium-high heat and cook for 3–4 minutes, stirring occasionally, until thickened and glossy. Stir in the red pepper flakes and taste, adjusting seasoning as needed.
5. 5Return the cooked chicken to the skillet and stir to coat evenly with sauce. Cook for 1–2 minutes over medium heat until the chicken is heated through.
6. 6While the chicken finishes, heat 1 tablespoon olive oil in a separate skillet over medium-high heat. Add the broccoli florets and cook for 5–7 minutes, stirring occasionally, until tender-crisp and lightly browned at the edges.
7. 7Stir the sliced green onions into the chicken and sauce, then remove from heat.
8. 8Divide the orange chicken, sauce, and roasted broccoli evenly into 4 airtight containers while hot. Store in the refrigerator for up to 4 days. Serve over rice or your preferred grain.