Even with bubbles, the most expensive cocktail jiggles.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ⅓ cup guava nectar
- ⅓ cup rice wine vinegar
- ¼ cup white sugar
- 2 teaspoons oyster sauce
- 1 teaspoon soy sauce
- ½ teaspoon salt
- 2 skinless, boneless chicken breast halves – pounded thin and cut into bite-size pieces
- ⅓ cup cornstarch
- ¼ cup vegetable oil
- ½ head broccoli, cut into florets
- 1 orange, zested and sliced
- 2 cloves garlic, minced
Instructions
- In a large bowl, mix the guava nectar, rice wine vinegar, sugar, oyster sauce, soy sauce, and salt. Place the chicken in the bowl, cover, and marinate 30 minutes in the refrigerator.
- Drain the chicken, reserving remaining marinade. Place cornstarch on a plate. Dip the chicken in the cornstarch to coat.
- Heat the oil in a skillet over medium heat. Cook and stir the chicken until no longer pink and juices run clear. Remove chicken from the skillet, and set aside, reserving remaining oil and juices.
- Place a steamer basket in a pot over boiling water, and steam the broccoli 2 minutes, or until tender.
- In the skillet with the reserved oil and juices, cook and stir the orange zest and garlic for about 1 minute. Pour in the remaining marinade, and bring to a boil. Cook 5 minutes, or until thickened. Toss the chicken and broccoli in the skillet, and cook until heated through and coated with the marinade. Place chicken in the center of a platter. Arrange orange slices and broccoli around the chicken to serve.
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 332 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 2 g |
| Protein | 15 g |
| Saturated Fat | 3 g |
| Sodium | 429 mg |
| Sugars | 20 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is AMAZING!!! It was a huge hit in my home and easy to make. I felt like I made a dish that could be served in a restaurant. I didn’t have guava nectar and used agave nectar instead. It was fabulous!
Delicious dinner! Really easy to make and with the addition of sliced portabello mushrooms and sugar snap peas, along with the broccoli, it made for a yummy veggie filled stir fry. I wasn’t able to find guava nectar in my local grocery store, so I used 1/3 C. of freshly squeezed orange juice and it made for delicious sauce. I was hoping for leftovers but the boys ate every single bite so it was a big hit in our house. Will definately make this again.
I personally didn’t care for this. My GF liked it though.
If you like Orange Chicken, this is a simple way to make it at home. Sooooo delicious!!!
I dont know why everyone has been so critical of this dish. Its great. Its healthy, easy, and tasty.
I’m sorry for this uncomplimentary review, but this recipe just didn’t work for us. I’m giving it 2 stars only because I realize that I may have done something wrong, and the fault may have been on my end. However, the broccoli combined with a sweetish, citrusy taste just did not blend. I didn’t save the leftovers. Sorry, Jordanali.