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Orange-Basil Chicken

Yield Makes 4 servings
Prep: 15 min., Cook: 15 min. We liked this served over hot Basmati rice. Orange-Basil Chicken is a fast and healthful alternative to takeout.


  • 1 1/2 pounds boneless, skinless chicken breasts
  • 3 tablespoons cornstarch, divided
  • 1 (12-oz.) bag fresh broccoli florets
  • 2 tablespoons olive oil, divided
  • 3/4 cup orange juice
  • 5 tablespoons lite soy sauce
  • 1/4 cup honey
  • 3 tablespoons grated fresh ginger
  • 1/4 cup chopped fresh basil
  • 1 teaspoon grated orange rind
  • Hot cooked rice

How to Make It

  1. Cut chicken into 1-inch pieces. Toss with 2 Tbsp. cornstarch, and set aside.

  2. Sauté broccoli in 1 Tbsp. hot oil in a large skillet over medium-high heat, stirring occasionally, 4 minutes; remove from skillet, and set aside.

  3. Sauté chicken pieces in remaining 1 Tbsp. hot oil in skillet over medium-high heat, stirring occasionally, 8 minutes or until done. Reduce heat to medium.

  4. Whisk together orange juice, next 3 ingredients, and remaining 1 Tbsp. cornstarch. Add orange juice mixture and broccoli to chicken, and cook, stirring constantly, 3 minutes or until sauce is thickened. Stir in basil and orange rind. Serve over hot cooked rice.

  5. CASHEW-ORANGE CHICKEN: Add 1/2 cup whole cashews to the orange juice mixture, and proceed as directed.