Ingredients
4
4 servings
- •0.33333298563957 cup guava nectar
- •0.33333298563957 cup rice wine vinegar
- •0.25 cup white sugar
- •2 teaspoons oyster sauce
- •1 teaspoon soy sauce
- •0.5 teaspoon salt
- •2 skinless, boneless chicken breast halves - pounded thin and cut into bite-size pieces
- •0.33333298563957 cup cornstarch
- •0.25 cup vegetable oil
- •0.5 head broccoli, cut into florets
- •1 orange, zested and sliced
- •2 cloves garlic, minced
Instructions
- In a large bowl, mix the guava nectar, rice wine vinegar, sugar, oyster sauce, soy sauce, and salt. Place the chicken in the bowl, cover, and marinate 30 minutes in the refrigerator.
- Drain the chicken, reserving remaining marinade. Place cornstarch on a plate. Dip the chicken in the cornstarch to coat.
- Heat the oil in a skillet over medium heat. Cook and stir the chicken until no longer pink and juices run clear. Remove chicken from the skillet, and set aside, reserving remaining oil and juices.
- Place a steamer basket in a pot over boiling water, and steam the broccoli 2 minutes, or until tender.
- In the skillet with the reserved oil and juices, cook and stir the orange zest and garlic for about 1 minute. Pour in the remaining marinade, and bring to a boil. Cook 5 minutes, or until thickened. Toss the chicken and broccoli in the skillet, and cook until heated through and coated with the marinade. Place chicken in the center of a platter. Arrange orange slices and broccoli around the chicken to serve.
Nutritional Facts
Per 4 servings
- Calories: 332
- Carbohydrate: 34g
- Fat: 16g
- Fiber: 2g
- Protein: 15g
- Sugar: 20g
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