Another one pot meal because they are oh so easy and just delicious! My kiddos are big fans of Asian food so thought I’d bring some of those flavors in. Healthy, fast and crowd pleasing!
One Pot Orange Honey Chicken
Servings: 4 servings
- 4 Tbsp unsalted butter
- 2 lbs boneless skinless chicken breasts, cut into cubes
- Kosher salt
- Black pepper
- 1 shallot diced
- 4 cloves garlic minced
- 1 1/4 cups Arborio or jasmine rice
- 2 cups broth
- 1 – 15 oz can coconut milk or cream
- 2 cups broccoli florets
- 2 Tbsp honey
- 2 cloves garlic
- ¼ cup light soy sauce
- Zest and juice of two oranges
- 1 tsp Dijon
- 1 Tbsp cornstarch with 1 Tbsp water for slurry
- 2 tsp ground ginger
- Green onions chopped
- Sesame seeds
- Orange zest
- Combine cornstarch and water in a small bowl to make a slurry. Add slurry and remaining ingredients for glaze to a large, oven safe stockpot or braiser. Whisk well to combine. Bring to a boil and then turn down to low to slightly thicken.
- Season cubed chicken with salt and pepper. Add chicken to glaze and cook 8-10 minutes over medium heat, turning regularly.
- Remove chicken and remainder of glaze from pan and set aside. Cover with foil so it stays warm.
- Add butter to pan over medium high heat to melt. Add shallot and garlic, cooking 3-4 minutes until starting to lightly brown. Lightly season with salt and pepper. Add rice and toast 2-3 minutes in butter. Carefully pour broth into pan. Add coconut cream. Whisk well and turn heat down to low. Cover and cook 15 minutes.
- Use a slotted spoon and add chicken back to pan. Reserve extra glaze. Nestle broccoli florets around chicken. Cover and cook over low heat for 10 more minutes.
- Remove from heat. Drizzle a few tablespoons of reserve glaze over top. Garnish with scallions, sesame seeds and orange zest. Serve remaining glaze on the side.