- 4
Ingredients
- 1/4 cup low-sodium chicken broth
- 1/4 cup fresh orange juice
- 2 teaspoons soy sauce
- 1 teaspoon cornstarch
- 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
- 1/2 teaspoon red pepper flakes
- 1 tablespoon finely grated fresh ginger
- 1 teaspoon plus 1 tablespoon vegetable oil
- 1 1/2 pounds broccoli, florets cut into 3/4-inch pieces, stalks trimmed, peeled, and cut on 45-degree bias into 1/4-inch-thick slices
- 1/4 teaspoon sugar
Preparation
Step 1
1. Whisk broth, orange juice, soy sauce, and cornstarch together in small bowl. Combine garlic, pepper flakes, grated ginger, and 1 teaspoon vegetable oil in second small bowl.
2. Heat remaining tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until just beginning to smoke. Add broccoli and sprinkle with sugar; cook, stirring frequently, until broccoli is well-browned, 8 to 10 minutes.
3. Push broccoli to sides of skillet to clear center; add oil-garlic mixture and cook, mashing with rubber spatula, until fragrant, 15 to 20 seconds. Stir to combine garlic mixture with broccoli. Add chicken broth mixture and cook, stirring constantly, until florets are cooked through, stalks are tender-crisp, and sauce is thickened, 30 to 45 seconds. Serve.