1 cup cooked rice
1 large orange, zested and juiced
1/4 cup light brown sugar
1/4 cup chicken stock
1/4 cup OLEA's Gravenstein Apple balsamic
1/4 cup reduced sodium soy sauce
1/4 cup sriracha
1 tsp ginger powder
2 Tbsp Orange Marmalade
2 egg whites
2 Tbsp cornstarch
1/4 tsp sea salt
3 Tablespoons OLEA's Mild Extra Virgin Olive Oil
1 1/2 lb boneless chicken thighs cut in bite size pieces
1 small head of broccoli, cut in 1-1/2 inch pieces
1 small bunch scallions (chopped, whites separated from greens)
1/2 tsp red pepper flakes
3 cloves crushed garlic
1 Tbsp OLEA's Toasted Sesame Oil
In a small saucepan, bring the orange zest and juice. stock, sugar, vinegar, soy sauce, sriracha, ginger and marmalade to a low boil. Stir often for about 10 minutes.
In a large non-stick skillet, heat 2 Tbsp Olive oil. In a bowl whisk the egg whites, cornstarch and salt. Add the chicken and toss to coat. Add the chicken to the heated pan and cook 3-5 minutes per side, until cooked through and golden crisp. Transfer to a plate.
Add a Tablespoon EVOO to the skillet and stir fry the broccoli for 2 minutes. Add the red pepper flakes, scallion whites and stir fry 2-3 more minutes. Add the sauce, chicken, and toasted sesame oil. Stir until heated through( about 2 minutes). Serve over rice and top with scallion greens.
Adapted from The Little Shop of Olive Oils