1 1/2lbs.boneless skinless chicken thighs or breasts
1/2-3/4cupcornstarch
1/2tsp.kosher salt
1/4tsp.pepper
1/2lb.broccoli florets, about 1 crown
3clovesgarlic
For Sauce:
3/4cupchicken stock
2Tbsp.hoisin
5Tbsp.soy sauce
1/4cuphoney
Zest of 1/2 large orange
1/4cuporange juice, about 1 large orange
1Tbsp.cornstarch
2Tbsp.water
Instructions
Heat 1/2 inch of canola oil in a large skillet over medium heat. Meanwhile, combine cornstarch (1/2-3/4 cup), kosher salt and pepper then dredge chicken through the mixture. Fry the chicken in oil until crispy and slightly golden. Remove from oil and drain on a wire rack with baking sheet underneath.
Remove all but 1 tablespoon oil from the skillet then saute garlic for 30 seconds. Add broccoli and saute 3 to 4 minutes. Meanwhile, whisk together chicken stock, hoisin, soy sauce, honey, orange zest and juice. Pour into the pan with broccoli and bring to a boil. Whisk together the cornstarch and water and pour into the sauce mixture. Simmer until thickened and glossy. Add chicken and cook an additional minute. Serve over rice.