"This is an answer to a request I get all the time," Rach says. 'More Chinese, please!'"
- 1 cup white rice
- 1 orange or blood orange, zested (about 2 teaspoons) and juiced (about ½ cup)
- ¼ cup beef stock
- ¼ cup light brown sugar
- ¼ cup rice vinegar
- ¼ cup soy sauce
- ¼ cup sriracha
- 1 ½-inch piece fresh ginger, peeled, then cut into matchsticks, thinly sliced or chopped
- 1 tablespoon orange marmalade or orange all-fruit spread
- About 3 tablespoons neutral-flavored oil
- 2 egg whites
- 2 tablespoons cornstarch
- About ½ teaspoon kosher salt
- 1 ¼ to 1 ½ pounds skinless, boneless chicken breast, cut into bite-size pieces
- 1 small head broccoli (or 2 bundles broccolini), cut into ¾ to 1 ½–inch pieces
- 1 large bunch scallions, whites chopped and greens cut on an angle
- 1 to 2 jalapeño chiles or red finger chiles, thinly sliced
- 4 cloves garlic, crushed
- ½ cup dry roasted peanuts
- 1 tablespoon sesame oil
Cook rice according to the package directions.
In a large nonstick skillet, heat 1 tablespoon neutral oil, two turns of the pan, over medium-high. In a bowl, whisk egg whites, cornstarch, and salt. Add chicken, toss to coat. Cook the chicken until crisp, 2 to 3 minutes per side; transfer to a plate. Add 1 tablespoon neutral oil, one turn of the pan, to the skillet. Add the broccoli; stir-fry for 2 minutes. Add scallion whites and chiles; stir-fry for 2 minutes. Add garlic; toss for 1 minute. Stir in the chicken and sauce, then peanuts and sesame oil; stir until heated through, about 2 minutes. Serve with rice. Top with scallion greens.