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Photo:Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
Active Time:30 minsTotal Time:1 hr 5 minsServings:6
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr 5 mins
Total Time:
1 hr 5 mins
Servings:6
Servings:
6
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ThisOrange Chicken & Broccoli Skilletwill be your go-to homemade version of a takeout classic. Featuring crispy chicken in a delightfully sweet orange sauce with crisp-tender broccoli, it’s a flavor-packed meal that also packs a punch of fiber from broccoli and brown rice. Using bone-in thighs ensures the chicken flavor is bold and that the chicken, thanks to the extra fat from the thighs, will be moist and tender after baking. Read on for our expert tips, including how to get a thick and luscious sauce.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1tablespooncanola oil6(6-ounce)bone-in, skin-on chicken thighs, patted dry1tablespoongratedorange zest¾cuporange juice2tablespoonsreduced-sodium soy sauce2teaspoonssugar2teaspoonsfinely choppedfresh ginger1⅛teaspoonssalt1½teaspoonscornstarch, divided¼teaspoonground pepper2(8.8-ounce) packagesprecooked microwaveable brown rice6cupsfreshbroccoli florets¼cupthinly sliced scallions1tablespoontoasted sesame seeds
Cook Mode(Keep screen awake)
Ingredients
1tablespooncanola oil
6(6-ounce)bone-in, skin-on chicken thighs, patted dry
1tablespoongratedorange zest
¾cuporange juice
2tablespoonsreduced-sodium soy sauce
2teaspoonssugar
2teaspoonsfinely choppedfresh ginger
1⅛teaspoonssalt
1½teaspoonscornstarch, divided
¼teaspoonground pepper
2(8.8-ounce) packagesprecooked microwaveable brown rice
6cupsfreshbroccoli florets
¼cupthinly sliced scallions
1tablespoontoasted sesame seeds
DirectionsPreheat oven to 350°F. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken, skin-side down; cook, undisturbed, until the skin is golden brown and crisp, 8 to 10 minutes. Transfer the chicken, skin-side up, to a large plate. Remove skillet from heat; reserve 1 tablespoon of the drippings in the skillet (discard remaining drippings).Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah GreenwoodMeanwhile, whisk 1 tablespoon orange zest, ¾ cup orange juice, 2 tablespoons soy sauce, 2 teaspoons sugar, 2 teaspoons ginger, 1⅛ teaspoons salt, 1 teaspoon cornstarch and ¼ teaspoon pepper in a medium bowl until combined. Pour ½ cup of the mixture into a small saucepan.Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah GreenwoodTo the reserved drippings in the skillet, add 2 (8.8-ounce) packages brown rice, 6 cups broccoli and the remaining ½ cup orange juice mixture and ½ teaspoon cornstarch; stir until well combined. Nestle the chicken, skin-side up, into the broccoli mixture.Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah GreenwoodBake until the broccoli is tender, the sauce has thickened slightly, and an instant-read thermometer inserted into the thickest portion of chicken registers at least 165°F, 35 to 40 minutes.Meanwhile, bring the reserved orange juice mixture in the saucepan to a simmer over medium heat. Simmer, stirring occasionally, until the sauce thickens and coats the back of a spoon, about 5 minutes. Spoon the sauce over the chicken. Sprinkle with scallions and sesame seeds.Nutrition InformationServing Size: 1 chicken thigh & about ¾ cup rice mixtureCalories 509, Fat 29g, Saturated Fat 7g, Cholesterol 142mg, Carbohydrates 34g, Total Sugars 5g, Added Sugars 1g, Protein 30g, Fiber 4g, Sodium 773mg, Potassium 715mgFrequently Asked QuestionsAbsolutely. The orange sauce would bring a delicious citrusy flavor to chicken, fish, rice and noodles. It would also be great as a dipping sauce for ourAir-Fryer Egg Rolls.The only thing we’d make ahead is the orange sauce. You can make it a day before and keep it in an airtight container in the refrigerator until you’re ready to cook with it.If you have leftovers, let everything cool before storing them in airtight containers in the refrigerator for another 3 days or the freezer for up to 3 months. To reheat, place the chicken and broccoli on a baking sheet in a 350°F oven until piping hot.EatingWell.com, October 2024
Directions
Preheat oven to 350°F. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken, skin-side down; cook, undisturbed, until the skin is golden brown and crisp, 8 to 10 minutes. Transfer the chicken, skin-side up, to a large plate. Remove skillet from heat; reserve 1 tablespoon of the drippings in the skillet (discard remaining drippings).Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah GreenwoodMeanwhile, whisk 1 tablespoon orange zest, ¾ cup orange juice, 2 tablespoons soy sauce, 2 teaspoons sugar, 2 teaspoons ginger, 1⅛ teaspoons salt, 1 teaspoon cornstarch and ¼ teaspoon pepper in a medium bowl until combined. Pour ½ cup of the mixture into a small saucepan.Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah GreenwoodTo the reserved drippings in the skillet, add 2 (8.8-ounce) packages brown rice, 6 cups broccoli and the remaining ½ cup orange juice mixture and ½ teaspoon cornstarch; stir until well combined. Nestle the chicken, skin-side up, into the broccoli mixture.Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah GreenwoodBake until the broccoli is tender, the sauce has thickened slightly, and an instant-read thermometer inserted into the thickest portion of chicken registers at least 165°F, 35 to 40 minutes.Meanwhile, bring the reserved orange juice mixture in the saucepan to a simmer over medium heat. Simmer, stirring occasionally, until the sauce thickens and coats the back of a spoon, about 5 minutes. Spoon the sauce over the chicken. Sprinkle with scallions and sesame seeds.Nutrition InformationServing Size: 1 chicken thigh & about ¾ cup rice mixtureCalories 509, Fat 29g, Saturated Fat 7g, Cholesterol 142mg, Carbohydrates 34g, Total Sugars 5g, Added Sugars 1g, Protein 30g, Fiber 4g, Sodium 773mg, Potassium 715mgFrequently Asked QuestionsAbsolutely. The orange sauce would bring a delicious citrusy flavor to chicken, fish, rice and noodles. It would also be great as a dipping sauce for ourAir-Fryer Egg Rolls.The only thing we’d make ahead is the orange sauce. You can make it a day before and keep it in an airtight container in the refrigerator until you’re ready to cook with it.If you have leftovers, let everything cool before storing them in airtight containers in the refrigerator for another 3 days or the freezer for up to 3 months. To reheat, place the chicken and broccoli on a baking sheet in a 350°F oven until piping hot.
Preheat oven to 350°F. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken, skin-side down; cook, undisturbed, until the skin is golden brown and crisp, 8 to 10 minutes. Transfer the chicken, skin-side up, to a large plate. Remove skillet from heat; reserve 1 tablespoon of the drippings in the skillet (discard remaining drippings).
Meanwhile, whisk 1 tablespoon orange zest, ¾ cup orange juice, 2 tablespoons soy sauce, 2 teaspoons sugar, 2 teaspoons ginger, 1⅛ teaspoons salt, 1 teaspoon cornstarch and ¼ teaspoon pepper in a medium bowl until combined. Pour ½ cup of the mixture into a small saucepan.
To the reserved drippings in the skillet, add 2 (8.8-ounce) packages brown rice, 6 cups broccoli and the remaining ½ cup orange juice mixture and ½ teaspoon cornstarch; stir until well combined. Nestle the chicken, skin-side up, into the broccoli mixture.
Bake until the broccoli is tender, the sauce has thickened slightly, and an instant-read thermometer inserted into the thickest portion of chicken registers at least 165°F, 35 to 40 minutes.
Meanwhile, bring the reserved orange juice mixture in the saucepan to a simmer over medium heat. Simmer, stirring occasionally, until the sauce thickens and coats the back of a spoon, about 5 minutes. Spoon the sauce over the chicken. Sprinkle with scallions and sesame seeds.
Nutrition InformationServing Size: 1 chicken thigh & about ¾ cup rice mixtureCalories 509, Fat 29g, Saturated Fat 7g, Cholesterol 142mg, Carbohydrates 34g, Total Sugars 5g, Added Sugars 1g, Protein 30g, Fiber 4g, Sodium 773mg, Potassium 715mg
Nutrition Information
Serving Size: 1 chicken thigh & about ¾ cup rice mixtureCalories 509, Fat 29g, Saturated Fat 7g, Cholesterol 142mg, Carbohydrates 34g, Total Sugars 5g, Added Sugars 1g, Protein 30g, Fiber 4g, Sodium 773mg, Potassium 715mg
Serving Size: 1 chicken thigh & about ¾ cup rice mixture
Calories 509, Fat 29g, Saturated Fat 7g, Cholesterol 142mg, Carbohydrates 34g, Total Sugars 5g, Added Sugars 1g, Protein 30g, Fiber 4g, Sodium 773mg, Potassium 715mg
Frequently Asked QuestionsAbsolutely. The orange sauce would bring a delicious citrusy flavor to chicken, fish, rice and noodles. It would also be great as a dipping sauce for ourAir-Fryer Egg Rolls.The only thing we’d make ahead is the orange sauce. You can make it a day before and keep it in an airtight container in the refrigerator until you’re ready to cook with it.If you have leftovers, let everything cool before storing them in airtight containers in the refrigerator for another 3 days or the freezer for up to 3 months. To reheat, place the chicken and broccoli on a baking sheet in a 350°F oven until piping hot.
Frequently Asked Questions
Absolutely. The orange sauce would bring a delicious citrusy flavor to chicken, fish, rice and noodles. It would also be great as a dipping sauce for ourAir-Fryer Egg Rolls.
The only thing we’d make ahead is the orange sauce. You can make it a day before and keep it in an airtight container in the refrigerator until you’re ready to cook with it.
If you have leftovers, let everything cool before storing them in airtight containers in the refrigerator for another 3 days or the freezer for up to 3 months. To reheat, place the chicken and broccoli on a baking sheet in a 350°F oven until piping hot.
EatingWell.com, October 2024
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Sarah Pflugradt, Ph.D., RDN, CSCS
andLinda Frahm
Linda Frahm
