One-Pan Harissa Orange Chicken and Broccoli
This one-pan Harissa Orange Chicken and Broccoli is a vibrant 30-minute dinner. It features a glossy, sweet, and spicy glaze made with fresh orange and harissa paste.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American / Fusion
Ingredients
1 medium navel orange (zested and juiced)
3 tablespoons honey
2 tablespoons harissa paste
1 1/2 teaspoons cornstarch
1 1/4 teaspoons kosher salt (divided)
1 1/2 pounds boneless, skinless chicken breasts or thighs (1-inch pieces)
1/4 teaspoon freshly ground black pepper
2 tablespoons plus 1 1/2 teaspoons olive oil (divided)
12 ounces fresh broccoli crowns (cut into bite-size florets)
Instructions
1. Whisk together orange zest, juice, honey, harissa, cornstarch, and 1/2 teaspoon salt.
2. Pat chicken dry and season with remaining 3/4 teaspoon salt and black pepper.
3. Heat 1 tablespoon oil in a large skillet over medium heat. Sear half the chicken until browned (3-4 mins per side). Transfer to a plate.
4. Add 1 1/2 teaspoons oil and sear the remaining chicken. Transfer to the plate.
5. Add remaining 1 tablespoon oil and broccoli to the skillet. Cook until browned in spots (about 2 mins).
6. Return chicken and juices to the pan. Increase heat to medium-high.
7. Re-whisk the sauce and pour into the skillet. Simmer and stir until the sauce thickens and chicken is cooked through (3-4 mins).
Notes
Dry the chicken thoroughly for the best sear.
Use a cast-iron skillet for better browning on the broccoli.
Leftovers keep well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/4 of pan
- Calories: 385
- Sugar: 14g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg