Citrus Ginger Chicken with Broccoli

A tasty looking bowl of Asian chicken, broccoli, and mandarin oranges.

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Citrus Ginger Chicken with Broccoli is a standout recipe for any night of the week! The bright flavor of Mandarin oranges, combined with the sweet and savory citrus sauce, makes this an easy, utterly delicious meal that's ready in under 30 minutes.

Prep Time10

Cook Time15

Course: 30 minute dinner, Asian Main Course, chicken

Cuisine: Asian Inspired

Keyword: chicken and broccoli stir fry, citrus ginger chicken, citrus ginger chicken with broccoli, orange chicken with broccoli stir fry

Servings: servings

Calories: 326kcal

Author: Renee Goerger

Equipment

wok optional
large high-sided skillet optional
chef's knife
cutting board
microplane
citrus juicer
Mixing Bowls
measuring cups and spoons
large sink strainer optional, for washing broccoli
paring knife optional, for trimming the broccoli
whisk
spider strainer optional

Ingredients

For the chicken:

1½ pounds boneless, skinless, chicken breast cut into bite-sized pieces, and patted dry
1 tablespoons avocado oil, divided or peanut oil
1 teaspoon kosher salt
½ teaspoon black pepper
2 teaspoons garlic powder

For the broccoli and onions:

4 cups broccoli florets trimmed and cut into bite-sized pieces
½ cup diced red onion or your favorite variety of onion
½ teaspoon kosher salt or to taste
¼ teaspoon black pepper or to taste
1 tablespoon avocado oil or peanut oil

For the citrus ginger sauce:

1 teaspoon lime zest (one lime)
2 teaspoons lime juice (one lime)
1 tablespoon orange zest (one orange)
2 tablespoons orange juice (one orange)
1 jar (12 ounces) orange marmalade
1 tablespoons ginger paste or less, if less spice is desired
2 tablespoons low-sodium soy sauce see notes if using regular soy sauce
1 teaspoon ground coriander
⅛ teaspoon black pepper

To finish:

1 can or jar (15 ounces) mandarin orange segments in light syrup, drained
1 teaspoon sesame seed oil optional
1 teaspoon sesame seeds optional

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Instructions

To prepare the citrus ginger sauce:

Zest the lime and orange before juicing.
Add the orange and lime zest, along with the juice from each, to a medium bowl.
Add the orange marmalade, ginger paste, soy sauce, ground coriander, and a pinch black pepper to the bowl. Whisk well to combine. Set aside until needed.

To prepare the chicken:

Pat the chicken pieces dry with paper towels and season with salt, pepper, and garlic powder.
Heat ½ tablespoon oil (per batch of chicken) in a very hot wok, or a large, high-sided skillet.
Add half of the chicken to the hot wok and stir frequently until the chicken browns on all sides. Remove the first batch of browned, partially cooked chicken to a plate or bowl.
Add the remaining ½ tablespoon of oil to the hot wok along, with the remaining seasoned chicken pieces.
Stir frequently until the chicken has browned on all sides.
Remove the browned, partially cooked chicken and place it with the first batch.
Set aside and cover to keep warm.

To prepare the broccoli and onion:

Add 1 tablespoon oil to the the hot wok along with the prepared broccoli florets and onion.
Stir fry the broccoli for 1-2 minutes and then season the vegetables with the salt and pepper. Continue cooking, stirring frequently, until the vegetables are crisp/tender (approximately 5-6 minutes), or longer if you prefer softer vegetables.
Use a slotted spoon or spider strainer to remove the cooked veggies to a bowl or plate. Cover to keep warm.

The finish the dish:

Add all the browned chicken back into the hot wok along with the citrus ginger sauce. Cook the chicken in the sauce, stirring occasionally until the chicken cooks through (approximately 3-4 minutes).
Add the broccoli and onion back into the wok along with the chicken and sauce. Add the drained mandarin orange segments into the wok and stir gently to combine.
Drizzle the completed dish with the sesame oil (if using), and top the citrus ginger chicken and broccoli with sesame seeds, if desired.
Serve as is or over rice, and spoon the sauce over top, if desired.

Notes

Special notes:

If preparing the chicken in advance, do not season until ready to cook.
If preparing the broccoli and onion in advance, do no season early.
One medium lime is needed, and One large navel orange
If using regular sodium soy sauce, reduce the salt for the chicken to ¾'s teaspoon.
The nutritional information of this recipe is calculated with without rice.

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

May be frozen. Store in an airtight container or freezer bag. Label and date. Freeze for up to 3 months. Thaw in the refrigerator overnight.

Nutrition