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Asian Style Orange Chicken with Spicy Sauteed Brocoli
Asian Style Orange Chicken with Spicy Sauteed Brocoli

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We hope you got insight from reading it, now let’s go back to asian style orange chicken with spicy sauteed brocoli recipe. You can cook asian style orange chicken with spicy sauteed brocoli using 27 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to make Asian Style Orange Chicken with Spicy Sauteed Brocoli:
  1. Take Orange Chicken
  2. Prepare boneless skinless chicken breasts (cut into 1/2 inch cubes)
  3. Prepare all purpose flour
  4. You need salt
  5. Prepare pepper
  6. Take water
  7. Take orange juice
  8. Provide lemon juice
  9. Take rice vinegar
  10. Use soy sauce
  11. Prepare orange zest
  12. Provide brown sugar
  13. Get garlic (grated)
  14. Use fresh ginger root (grated)
  15. Use minced green onion
  16. Use red pepper flakes
  17. Provide corn starch
  18. Get water
  19. Use cooking oil
  20. Provide sesame oil
  21. Provide Spicy Sauteed Brocoli
  22. Get brocoli florets
  23. Prepare garlic
  24. Take whole habanero pepper
  25. Get cooking oil
  26. Provide water
  27. Take salt to taste
Instructions to make Asian Style Orange Chicken with Spicy Sauteed Brocoli:
  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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