Recipe by Rachael Ray
- 1 cup white rice
- 1 orange or blood orange, zested (about 2 tsp.) and juiced (about 1/2 cup)
- 1/4 cup beef stock
- 1/4 cup light brown sugar
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1/4 cup sriracha
- 1 1/2-inch piece of fresh ginger—peeled, then cut into matchsticks, thinly sliced, or chopped
- 2 tbsp. orange marmalade or orange all-fruit spread
- About 3 tbsp. neutral-flavored oil
- 2 egg whites
- 2 tbsp. cornstarch
- About 1/2 tsp. kosher salt
- 1 1/4 to 1 1/2 lb. skinless, boneless chicken breasts, cut into bite-size pieces
- 1 small head broccoli or 2 bundles broccolini, cut into 3/4-to 1 1/2-inch pieces
- 1 large bunch scallions, whites chopped and greens cut on an angle
- 1 to 2 jalapeño chiles or red finger chiles, thinly sliced
- 4 cloves garlic, crushed
- 1/2 cup dry-roasted peanuts
- 1 tbsp. toasted sesame oil
1. Cook the rice according to the package directions.
2. In a small pot, bring the orange zest and juice, the stock, sugar, vinegar, soy sauce, sriracha, ginger, and marmalade to a low boil, stirring often, until the sauce thickens a bit, about 10 minutes.
3. In a large nonstick skillet, heat 2 tbsp. neutral oil, two turns of the pan, over medium-high. In a bowl, whisk the egg whites, cornstarch, and salt. Add the chicken; toss to coat. Cook the chicken until crisp, 2 to 3 minutes per side; transfer to a plate. Add 1 tbsp. neutral oil, one turn of the pan, to the skillet. Add the broccoli; stir-fry for 2 minutes. Add the scallion whites and chiles; stir-fry for 2 minutes. Add the garlic; toss for 1 minute. Stir in the chicken and sauce, then the peanuts and sesame oil; stir until heated through, about 2 minutes. Serve with the rice. Top with the scallion greens.