Step-by-Step Guide to Prepare Ultimate Asian Style Orange Chicken with Spicy Sauteed Brocoli

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, asian style orange chicken with spicy sauteed brocoli. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Asian Style Orange Chicken with Spicy Sauteed Brocoli is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Asian Style Orange Chicken with Spicy Sauteed Brocoli is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can have asian style orange chicken with spicy sauteed brocoli using 27 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Asian Style Orange Chicken with Spicy Sauteed Brocoli:

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

Steps 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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