General Orange’s Orient Chicken and Broccoli
4 servings @ 230 cal/ea — 30 minutes
(Let me tell you what I DON’T have laying around: Arrowroot and “gluten free tamari” – let’s not get crazy now…)
1 lb boneless skinless chicken breast
2 garlic cloves
1 tsp minced ginger
4 tsp red pepper flakes
1 tsp salt
1/2 cup water
2 cups broccoli
1 cup sliced mushrooms
1 yellow or green onion, chopped
4 scallions, chopped (optional)
Cook chicken breasts as you would normally cook a boring old chicken breast.
While boring chicken is cooking, blend/food process the garlic, ginger, red pepper flakes, salt, half of the chopped onions, scallions and ½ cup water. Squeeze the juice from the oranges in and blend again.
Taste your sauce. Add more pepper if you’d like more of the General. Add more orange zest if you’d like more of the Orange. If it’s missing that Asian flare… add some fishy. General Orange isn’t exactly a “by the book” kind of guy so be flexible and be resourceful! Don’t forget we’re lacking soy sauce, rice vinegar, oyster sauce and peanut oil here.
Set your cooked chicken aside. After resting for about five minutes, chop into cubes.
Sautee the rest of the onions and mushrooms until they’re about halfway there, then add in the broccoli florets. Sautee for another minute or two.
Pour the sauce into the skillet with the veggies and add the chicken to the skillet.
Bring to a simmer. Reduce heat and cover for 3-5 minutes or until the broccoli is tender.
Let cool, and then package up for freezing!