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Sweet & Sour Chicken with Broccoli

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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.

Prep/Cook Time: 20 Minutes, Servings: 4

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
  • 1½ tablespoons cornstarch
  • 2 tablespoons honey
  • 1 tablespoon finely chopped garlic
  • ¾ teaspoon crushed red pepper
  • ½ teaspoon kosher salt

Directions

  1. Preheat oven to 375°F.
  2. Crush noodles and spread on a rimmed baking sheet. Bake, stirring once, until lightly browned, 7 to 9 minutes.
  3. 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.
  4. Whisk vinegar, soy sauce and cornstarch in a small bowl.
  5. 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.

© Dotdash Meredith. All rights reserved. Used with permission.


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