Crunchy chicken bites in a sticky fresh-orange glaze with rice and broccoli

$2.16/serving$2.22at the cheapest of your stores this week · 10 ingredients on sale

Ingredients

• chicken thigh (boneless, skinless)450 g
• jasmine rice1 cup
• broccoli1 small crown
• orange2 ea
• corn starch1/2 cup
• soy sauce2 tbsp
• white sugar2 tbsp
• rice vinegar1 tbsp
• garlic2 cloves
• gingera thumb

Method

1Rice on

• •Rinse the jasmine rice under cold water until the water runs clear.
• •Add the jasmine rice to a pot with 1¼ cups salted water and bring to a boil.
• •Cover, reduce to the lowest heat, and cook 12 minutes until the water is absorbed.
• •Let it rest with the lid on for 5 minutes, then fluff with a fork.

2Make the orange sauce

• •Meanwhile, zest one orange and juice both into a bowl.
• •Mince the garlic and grate the ginger.
• •Stir the orange juice and zest with the soy sauce, sugar, rice vinegar, garlic and ginger.

3Crisp the chicken

• •Cut the chicken thighs into 1 inch pieces and season with salt.
• •Toss the chicken in the corn starch until every piece is dusted white.
• •Heat 1/4 inch of oil in a large pan over medium-high heat until it shimmers.
• •Fry the chicken 6 to 8 minutes, turning the pieces, until deeply golden and crisp all over.
• •Drain on a rack or paper towel.

4Steam the broccoli

• •Meanwhile, cut the broccoli into florets.
• •Add the florets to a pan with 1/4 cup water, cover, and steam 3 minutes until crisp-tender.
• •Drain the pan.

5Glaze and plate

• •Pour the sauce into a clean pan over medium-high heat.
• •Simmer 2 minutes until glossy and thick enough to coat a spoon.
• •Toss the crispy chicken in the glaze until coated.
• •Serve over the rice with the broccoli alongside.