.chicken & broccoli with orange sauce.

I saw this on the Rachael Ray Show and it looked SO good! Its so yummy and healthy at the same time. She used Broccolini, but I used regular broccoli, either way would be good. Enjoy!



Ingredients
2 1/4 cups chicken stock, divided
1 cup Texmati rice or white rice
1 small bunch scallions, thinly sliced on an angle
1 large bundle broccoli, trimmed and cut into 2-inch pieces
1 1/2 pounds boneless, skinless chicken, white or dark meat
Salt and pepper
3 tablespoons high-temperature cooking oil, divided
1 inch ginger root, grated or finely chopped
3 to 4 cloves garlic, finely chopped
1/3 cup Tamari, soy or low-sodium soy sauce
1/2 cup orange marmalade

Preparation
Bring 1 3/4 cups stock to a boil. Stir in rice, cover, reduce heat to simmer and cook 15-18 minutes until tender. Add the scallions and fluff with a fork.

Bring a few inches of water to a boil for the broccoli.

Meanwhile, thinly slice thighs or, if using breast meat, butterfly each breast into cutlets, then thinly slice. Season sliced chicken with salt and pepper.

To boiling water, add some salt and broccoli. Parboil the broccoli for 3-4 minutes then drain, run under cool water and reserve.
Heat 2 tablespoons of oil in large nonstick skillet over high heat. To the very hot pan, add chicken and stir-fry until golden, no more than 5 minutes. Remove chicken to a plate and reserve. Add remaining tablespoon of oil to the pan, along with the ginger and garlic. Stir 30 seconds then add soy, marmalade and remaining 1/2 cup stock. Add chicken and broccoli back to pan to heat until sauce is thickened.

Serve over rice!