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Orange Ginger Chicken

 Photo by Melissa King

Photo by Melissa King

This simple, healthy dinner comes to us from our friend Melissa King of the blog Treats With A Twist. This dish is one of our favorite things to make in a big batch and have on hand for the week (plus it features so many of our favorite Imperfect items!). It's the perfect work lunch paired with brown rice or quinoa or pre-work out power snack. We hope you enjoy!

Ingredients

Sauce

  • ½ inch fresh Imperfect ginger
  • 1 garlic clove
  • 1 tsp. orange zest (from appx ½ an orange)
  • ½ c freshly squeezed orange juice (from appx 1½ oranges)
  • 1 ½ Tbsp. honey
  • 1 Tbsp soy sauce or tamari
  • 1 tsp. sesame oil

Chicken

  • 1 lb chicken breast
  • 2 Tbsp. olive oil
  • 1 tsp. sesame oil
  • 3 c broccoli, chopped
  • Sesame seeds
  • 1 green onion, sliced

Instructions

  1. First make your sauce. Use a microplane to grate your ginger and garlic, or finely chop them. Combine all of the sauce ingredients in a bowl and whisk together. Set aside.
  2. Chop your chicken into bite-sized chunks and sprinkle with salt and pepper. Heat a skillet with the olive oil and sesame oil over medium heat. Cook your chicken until browned and cooked through (approximately 5 minutes). Scoop out your chicken and set aside.
  3. Sautee your broccoli in the same pan until just cooked, but it still has a bite to it (you may want to add a drizzle more oil into your pan). This only takes a few minutes. Remove the broccoli and set aside in your serving bowl.
  4. Set your heat to medium low and pour in your sauce. Once it comes to a bubble, let it simmer for 2 minutes to start thickening. Add your chicken back to the sauce and sauté for another couple minutes, until the chicken is well-coated.
  5. Pour the chicken and sauce over the broccoli. Sprinkle with sesame seeds and sliced green onions. Enjoy!

Recipe Notes

You can whisk together your sauce up to a day ahead of time and keep it in the fridge until you’re ready to make your dish. Depending on how much meat you prefer, you can use between 1/2 and 1 lb of chicken breasts. Try serving this dish on it’s own for a gluten-free meal. You can also serve it over fluffy white rice or quinoa!