sweet and sour chicken with broccoli

Chicken

Sweet & Sour Chicken with Broccoli

This easy chicken and broccoli recipe makes a delicious, healthier alternative to Chinese takeout--and it takes just 20 minutes to make, so it's ideal for an easy weeknight dinner. When toasted, ramen noodles make a tasty, crunchy topping for a stir-fry or salad.

Ingredients

3 ounces dry ramen noodles
1 tablespoon canola or avocado oil
1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
½ cup orange juice
6 cups small broccoli florets (about 12 ounces)
3 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 ½ tablespoons cornstarch
2 tablespoons honey
1 tablespoon finely chopped garlic
¾ teaspoon crushed red pepper
½ teaspoon kosher salt

Directions

Preheat oven to 375 degrees F.
Crush noodles and spread on a rimmed baking sheet. Bake, stirring once, until lightly browned, 7 to 9 minutes.
Meanwhile, heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Transfer the chicken to a plate. Add orange juice to the pan and cook, scraping up any browned bits, for 15 seconds. Add broccoli; cover and cook until tender, about 3 minutes.
Meanwhile, whisk vinegar, soy sauce and cornstarch in a small bowl.
Add the vinegar mixture, honey, garlic, crushed red pepper and salt to the pan; bring to a boil. Cook, stirring, until the sauce is thickened, about 1 minute. Add the chicken and cook for 1 minute more. Top with the ramen noodles.