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"This is an answer to a request I get all the time," Rach says. 'More Chinese, please!'"
Cook rice according to the package directions.
In a small pot, bring the orange zest and juice, the stock, sugar, vinegar, soy sauce, sriracha, ginger and marmalade to a low boil, stirring often, until the sauce thickens a bit, about 10 minutes.
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.