3organic chicken breasts scored and cut in 2 inch pieces
peel from 2 small oranges, julienned
2small heads of broccoli, washed and cut in florets
¼cupolive oil
salt to taste
¼cupsake
½cupflour
2cupsbasil leaves (Optional)
Instructions
For the Orange Chicken Sauce
In a small bowl, add soy sauce, orange juice, garlic, ginger, vinegar, chili, and water. Whisk ingredients together and set it aside.
For the Orange Chicken
Steam broccoli florets 3-4 minutes in a bamboo steamer over high heat. If using microwave, place broccoli in a bowl. Add 3 tablespoons water to the broccoli, place cover and heat for 4 minutes and set it aside.
Place chicken pieces on a plate, add salt and sake to the chicken mix well and marinade for 2-3 minutes. Add flour to the chicken and evenly coat chicken with flour.
Place large skillet over medium heat and add olive oil. Once skillet is heated, place chicken pieces flat in the skillet and panfry until both side of the chicken is golden brown.
Stir in orange sauce to the chicken and coat chicken with sauce. Add broccoli and orange peel to the skillet and mix well. Transfer to a serving plate and add chiffonade basil (optional) on top.