- 4 ServingsServings
- 4 chicken breast halves, boneless and skinless, cut into 1-inch cubes
- 1 teaspoon Chinese five spice powder
- 2 tablespoon Soy sauce
- 1 tablespoon rice wine vinegar
- 1 can mandarin oranges, drained (reserve liquid) (15-ounce can)
- 1 tablespoon honey
- 1/4 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 2 tablespoon vegetable oil
- 1 teaspoon toasted sesame oil
- 2 teaspoon minced fresh ginger
- 2 cup broccoli florets
- 1/4 cup sliced scallions, divided
- 2 tablespoon fresh chopped cilantro
In a bowl, toss chicken breast cubes with the five-spice powder.
Combine soy sauce, vinegar, reserved orange juice (about 3/4 cup), honey, red pepper flakes, and cornstarch in a small bowl. Reserve.
Heat a large saute pan or wok over high heat and add the oils. Heat until just smoking. Add ginger and chicken cubes and toss until browned, about 5 minutes. Remove chicken from pan and place in bowl. To same pan, add broccoli and toss until bright green and crisp tender, about 6-8 minutes.
Return chicken to pan. Add 3 tablespoons sliced scallions and sauce. Stir until sauce begins to thicken, about 3 minutes. Add oranges and heat through.
Serve over steamed rice. Garnish with remaining tablespoon scallions and cilantro.