Orange-Ginger Glazed Chicken with Gentle Coconut Rice and Sesame Roasted Broccoli

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a sheet pan with parchment paper or lightly grease it.

2. 2

   In a bowl, toss the broccoli with 15 ml (1 tbsp) olive oil, sesame oil, sesame seeds, 2 g (about 1/3 tsp) salt, and a pinch of black pepper. Spread it on the pan in a single layer.

3. 3

   Roast the broccoli for 18 to 22 minutes at 220°C / 425°F, tossing halfway through, until tender with toasted edges.

4. 4

   Meanwhile, place the jasmine rice in a small saucepan with the coconut milk, 240 ml (1 cup) water, and 2 g (about 1/3 tsp) salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes before fluffing with a fork.

5. 5

   Zest the orange and squeeze out 120 ml (1/2 cup) juice. In a bowl, combine the zest, juice, ginger, garlic, honey, soy sauce, and rice vinegar.

6. 6

   Season the chicken with the remaining salt and black pepper. Heat 15 ml (1 tbsp) olive oil in a large skillet over medium-high heat. Brown the chicken for 5 to 6 minutes per side, until well caramelized and cooked through; internal temperature should reach 74°C / 165°F.

7. 7

   Transfer the chicken to a plate. Pour the orange-ginger mixture into the same skillet and cook for 2 minutes over medium heat, scraping up the browned bits from the bottom.

8. 8

   Dissolve the cornstarch in 15 ml (1 tbsp) cold water and add it to the skillet. Cook for 1 to 2 minutes, stirring, until the sauce thickens and turns glossy.

9. 9

   Return the chicken to the skillet and coat it with the sauce for 1 minute so it glazes evenly.

10. 10

    Fluff the coconut rice with a fork and divide among plates. Serve the glazed chicken over or beside the rice, add the roasted broccoli, and finish with the sliced scallions.