Sweet and Sour Chicken with Broccoli
INGREDIENTS:
3 ounces dry ramen noodles
1 Tablespoon canola or avocado oil
½ kilo boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
½ cup orange juice
6 cups small broccoli florets (about 12 ounces)
3 Tablespoons rice vinegar
2 Tablespoons low-sodium soy sauce
1 ½ Tablespoons cornstarch
2 Tablespoons honey
1 Tablespoon finely chopped garlic
¾ teaspoon crushed red pepper
½ teaspoon kosher salt
DIRECTIONS:
* Preheat the oven to 375 degrees F.
* Crush noodles and spread on a rimmed baking sheet. Bake, stirring once, until lightly browned, seven to nine minutes.
* Meanwhile, heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, six to eight minutes. Transfer the chicken to a plate. Add orange juice to the pan and cook, scraping up any browned bits, for 15 seconds. Add broccoli; cover and cook until tender, about three minutes.
* Meanwhile, whisk vinegar, soy sauce and cornstarch in a small bowl.
* Add the vinegar mixture, honey, garlic, crushed red pepper and salt to the pan; bring to a boil. Cook, stirring, until the sauce is thickened, about 1 minute. Add the chicken and cook for one minute more. Top with the ramen noodles.
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