Orange Teriyaki Chicken
Spicy Broccoli with Red Pepper and Jasmine Rice
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into 2-inch pieces
- 1½ Tbsp dark sesame oil, divided
- 1 Tbsp minced garlic
- 3 Tbsp gluten-free soy sauce
- 1½ Tbsp dry sherry
- 1½ Tbsp fresh orange juice
- 1 tsp honey
- ½ tsp refrigerated ginger paste
- ½ tsp orange zest
Instructions
- Cook chicken in ¾ Tbsp hot oil in a large skillet over medium-high heat 3 to 4 minutes or until done. Remove from skillet; keep warm.
- Add ¾ Tbsp oil, garlic, soy sauce, sherry, orange juice, honey, and ginger paste to skillet. Cook 3 to 4 minutes or until syrupy. Remove from heat; stir in chicken and zest.
Side Dish Ingredients
- 1 (12-oz) pkg broccoli florets
- ½ red bell pepper, cut into chunks
- 1 Tbsp dark sesame oil
- ¼ tsp kosher salt
- ⅛ tsp crushed red pepper
- ¾ cup jasmine rice
- 2 Tbsp chopped fresh cilantro
Side Dish Instructions
- Preheat oven to 475°F. Toss together broccoli, bell pepper, oil, salt, and crushed red pepper on a rimmed baking sheet. Bake, without stirring, 10 to 15 minutes or until roasted.
- Meanwhile, cook rice according to package directions. Combine rice and cilantro. Serve with broccoli mixture.
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