Ingredients
Method
- Place a large skillet over medium-high heat and add 1.0 tbsp (0.5 oz / 14g) of coconut oil to melt.
- Add the 1.0 lb (16.0 oz / 454g) of chicken breast strips to the hot skillet and sauté for about 4 minutes, lightly browning the meat.
- Stir in the 1.0 cup (2.5 oz / 71g) of broccoli florets, 0.5 tbsp (0.25 oz / 7g) of minced ginger, 2.0 tbsp (1.0 oz / 28g) of apple cider vinegar, and the freshly squeezed orange juice.
- Season the mixture evenly with 0.1 tsp (0.5g) of sea salt and 0.1 tsp (0.5g) of freshly ground black pepper.
- Continue sautéing all ingredients together for another 10 to 15 minutes, or until the chicken is completely cooked through (reaching an internal temperature of 165°F / 74°C) and the broccoli reaches a tender-crisp texture.
- Slice the Chicken Evenly: To ensure the chicken cooks thoroughly at the exact same rate, take your time to cut the breast into strips of equal thickness. Slightly freezing the chicken for 15 minutes beforehand makes slicing much easier!
- Zest the Orange First: Don't waste that incredible orange peel!
- Before juicing your orange, grate a pinch of the zest into the pan along with the ginger. The essential oils in the skin will elevate the citrus aroma of the dish.
Size Your Florets Wisely: Because this recipe relies on the pan juices (orange juice and apple cider vinegar) to lightly steam the broccoli, make sure to cut your florets quite small. Large chunks will remain raw in the center while the chicken overcooks.
Control the Heat: Keep the skillet at a true medium-high heat to get a nice sear on the chicken early on. If the pan gets too dry before the broccoli is tender, add a splash of water or extra orange juice rather than turning down the heat.