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HARISSA ORANGE CHICKEN & BROCCOLI

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HARISSA ORANGE CHICKEN and BROCCOLI. This easy harissa orange chicken recipe is made with seared chicken breast and seared broccoli in a lightly spicy, extra saucy, and full of flavor, then served with steamed rice. It's less than 30 minutes for a perfect healthy dinner. Stir Fry is the best choice when you are looking for a fast, fresh, and flavorful dinner.

YIELD: 4 serving size | PREP. TIME: 15 minutes | COOK TIME: 25 minutes.

Quick and easy dinner in just 30 minutes. The sauce is just the right balance of sweet, savory, spicy, and tangy.

INGREDIENTS:

— 1-1/2 pounds boneless, skinless chicken breasts, thighs, or a combination, cut into 1-inch pieces
— 1 medium navel orange
— 3 tablespoons honey
— 2 tablespoons harissa paste.
— 2 tablespoons plus 1-1/2 teaspoon olive oil, divided
— 1-1/2 teaspoon cornstarch
— 1-1/4 teaspoon kosher salt, divided
— 1/4 teaspoon freshly ground black pepper
— 12 ounces fresh broccoli crowns(2 large or 3 medium), cut into bite-size florets

• Divided: Basically, when you see the word “divided” after an ingredient in a recipe, it is alerting the cook that this ingredient will not be used into the recipe all at once. It will be “divided” or used in more than one place over the course of the recipe instructions.

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THE FUN.

STEP 1. Finely grate the zest of 1 medium navel orange into a small bowl. Juice the zested orange into the bowl (about 1/3 cup). Whisk in 3 tablespoons honey, 2 tablespoons harissa paste, 1 1/2 teaspoons cornstarch, and 1/2 teaspoon of the kosher salt until the cornstarch is suspended.

STEP 2. Pat 1 1/2 pounds chopped boneless, skinless chicken dry with paper towels. Season all over with the remaining 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.

STEP 3. Heat 1 tablespoon of the olive oil in a large cast-iron or stainless steel skillet over medium heat until shimmering. Add half of the chicken in a single layer. Cook until golden-brown on the bottom and the chicken easily releases from the pan, 3 to 4 minutes. Flip and cook until golden brown on the second side, about 2 minutes more. Transfer the chicken to a plate (some pieces may not be cooked through).

STEP 4. Heat 1 1/2 teaspoons of the olive oil in the skillet and repeat browning the remaining chicken. Transfer to the plate.

STEP 5. Add the remaining 1 tablespoon olive oil and 12 ounces broccoli florets to the skillet. Cook, stirring occasionally, until the broccoli is browned in spots, about 2 minutes.

STEP 6. Return the chicken and any accumulated juices on the plate to the skillet. Increase the heat to medium-high. Re-whisk the sauce, then pour into the skillet. Cook, stirring occasionally and spooning some of the sauce over the chicken and broccoli, until the chicken is cooked through, the broccoli is crisp-tender, and the sauce is thickened slightly and reduced by about half, 3 to 4 minutes.

THE SHORTCUT.

STEP 1. Whisk together the sauce. Pat the chicken dry, cut into 1-inch pieces, and season all over with salt and pepper.

STEP 2. Sear the chicken until browned on two sides, and transfer onto a plate.

STEP 3. Sear the bite-size broccoli florets until browned in spots.

STEP 4. Return the chicken to the skillet and add the sauce. Simmer until the chicken is cooked through, the broccoli is crisp-tender, and the sauce is thickened.

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