We’re not super big on takeout in this house, mostly because there aren’t always tasty options for me, but when my husband is in the mood it’s ALWAYS Chinese food. More often than not, if I decide to order with him I end up with plain chicken + broccoli with a small side of rice which I will doctor up with coconut aminos, sesame oil, red pepper flakes and a splash of fresh squeezed orange juice.
Truthfully, it’s better than anything I’ve ever had from any Chinese takeout place, so writing this recipe was pretty simple. This has quickly become a favorite in our house and is a great option to choose for meal prepping because the leftovers are honestly even tastier. The chicken and broccoli have a chance to marinate longer in the sauces and the rice fluffs up, taking on the flavors and becomes almost like a creamy risotto which, honestly, who wouldn’t love?
If you don’t do rice, I typically do not but will have it once in a while, that’s okay because the chicken + broccoli are super flavorful and satisfying on their own. If you tolerate cauliflower and aren’t low FODMAP, you can also add that in place of the rice for an extra punch of veggies.
I like to pre-bread and pre-fry the chicken for a more authentic flavor + texture, but it’s not necessary if you’re pressed for time. You can simply toss the chicken in your sauce and throw it all in your frying pan together for easy cooking and cleanup.
Note: You can also swap the chicken out for tofu if you’re vegan and tolerate soy.
2lbs chicken breast, cubed
4 tbsp tapioca starch
For the Sauce
Juice of 3 oranges
Zest of 1 orange
1/2 cup toasted sesame oil
1/4 cup apple cider vinegar
1/4 cup coconut aminos
2 tbsp maple syrup
1 tbsp garlic oil
1 tbsp red pepper flakes
1-2 tbsp tapioca starch
Red pepper flakes
Slice chicken breast (or tofu if using) into cubes and place in a large mixing bowl.
Pre-heat oven to 375 and line a baking sheet with parchment paper. Add desired amount of broccoli and roast until tops are slightly browned. Begin to cook your rice here.
Add 4 tbsp tapioca starch and toss until all cubes are lightly coated.
If you’re pre-frying the chicken, add to a hot skillet, greased with coconut oil or neutral oil of choice and pan fry until fully cooked and crispy. Set aside on a paper towel lined plate so excess oil can drip off before tossing in sauce.
In a separate bowl, mix all sauce ingredients except for the tapioca starch.
Slowly add tapioca starch until desired level of thickness is reached.
Toss precooked chicken or tofu in the sauce.
Add all ingredients to a bowl + garnish with sesame seeds, orange slices, scallions and more red pepper flakes if desired.
Note: If you are not pre-frying your chicken/tofu, simply toss all sauce ingredients in the same bowl as the cubed protein and mix to coat. You can then add the entire contents to your pan and cook the protein in the sauce.