⅓ cup soy sauce
¼ cup mandarin orange juice
1 tbsp honey
1 tbsp sweet red chili sauce
2 tsp sriracha
1 tsp minced garlic
1 tsp minced ginger
1 tsp sesame oil
1 tbsp olive oil
1 1/2 lbs chicken breast, cubed into 1-inch pieces
1 red or green bell pepper, chopped
3 green onions, chopped into 2 inch pieces
1 cup broccoli, cut into small pieces
⅓ cup chicken broth
2 tbsp cornstarch
¼ cup water
1 cup mandarin segments
Green onions, thinly sliced (for topping)
Brown rice, for serving
- In a small bowl whisk together soy sauce, mandarin orange juice, honey, sweet red chili sauce, sriracha, garlic, ginger, and sesame oil until combined.
- Heat a large, heavy bottom skillet on medium heat with olive oil for 1 minute. Add in cubed chicken in an even layer and sprinkle with kosher salt. Cook for 2-3 minutes on each side until cooked through or golden.
- Add in bell peppers, green onions and broccoli and cook for 2-3 minutes. Drizzle in the chicken broth to deglaze the pan and scrape the bottom.
- Lower your heat to medium low and add the sauce mixture and stir together. Cook for 1-2 minutes until slightly thickened.
- Add in 2 tbsp of cornstarch to a ¼ cup of water and whisk together. Pour mixture over the chicken and let cook for 2-3 minutes or until the sauce has thickened. If the sauce is too thick, add in water or chicken broth as needed.
- Add in mandarin segments and stir together.
- Serve over steamed rice and top with more green onions before serving.