Ingredients:
- 1 lb boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
- ½ cup orange juice
- 12 oz. small broccoli florets
- 3 TBS rice vinegar
- 2 TBS low-sodium soy sauce
- 1 ½ TBS cornstarch
- 1 TBS canola or avocado oil
- 2 TBS honey
- 1½ TBS minced garlic
- 1 tsp crushed red pepper
- 1 tsp kosher salt
- 1 tsp ground ginger
Directions:
Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Transfer the chicken to a plate. Add orange juice to the pan and cook, scraping up any browned bits, for 15 seconds. Add broccoli; cover and cook until tender. Meanwhile, whisk vinegar, soy sauce and cornstarch in a small bowl. Add the vinegar mixture, honey, garlic, ginger, crushed red pepper and salt to the pan; bring to a boil.
Cook, stirring, until the sauce is thickened, about 1 minute. Add the chicken and cook for another minute. Serve over brown rice or on its own and enjoy!
