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Clementine {Orange} Chicken

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2

Ingredients
  

  • 2 chicken 1/4s I used the 2 leg/thighs
  • 1 head broccoli
  • 1/2 yellow onion
  • 3/4 c Clementine stir-fry sauce
  • for sauce
  • 1 small shallot chopped
  • 5 cloves garlic chopped
  • 1 t ginger choppd
  • 1 lime juiced
  • zest of 2 clementines
  • 1 c clementine juice
  • 1/2 t Sriracha
  • 1/4 c soy sauce
  • 2 T rice vinegar
  • 1/2 c water
  • 1/4 c sugar
  • 1 t coriander
  • 1 t/2 black pepper
  • 1 T cilantro

Instructions
 

  • Saute shallot, garlic and ginger (with 1 T oil) over medium heat until fragrant.
  • Add the lime juice, clementine juice and zest, Sriracha, soy sauce, rice vinegar, water, sugar, coriander, black pepper and cilantro. Bring to a boil, then reduce to medium-low.
  • Let simmer for 10-15 minutes, until reduced to about 3/4 cup. Strain before serving.
  • Note: If you are looking for more of a glaze than a stir-fry sauce, add a 1 T slurry (cornstarch & water) to the sauce and bring to a boil to thicken.
  • Season chicken with salt and pepper. Bake at 375F until 165F internal temperature (about 30 minutes).
  • While chicken is cooking, sauté broccoli and onion until soft (about 5 minutes).
  • Serve chicken, broccoli and onions over rice. Top with clementine sauce.