Orange Pan-Glazed Chicken with Broccoli and Rice
For the chicken:
1 cup orange juice, plus the zest of one orange, divided
1 tablespoon grated ginger
4 teaspoons tamari
1 1/2 tablespoons mirin
4 teaspoons maple syrup
1/2 teaspoon ground coriander
2 garlic cloves, crushed
2 tablespoons olive oil
1 pound boneless, skinless chicken thighs
4 cups broccoli, broken into small florets
cilantro, for scattering
Put the orange juice in a bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp. Add the orange zest, tamari, mirin, maple syrup, coriander, and garlic. Mix together and set aside.
Cut the chicken into 2-inch pieces and pat them dry with a paper towel. Put the olive oil in a large skillet and heat over medium-high heat. Add the chicken in a single layer and cook until golden, about 5 minutes. Flip and cook until the other side is golden. Pour the orange juice mixture into the pan and let simmer for 10 minutes, or until it has reduced into a thick glaze.
While the orange juice mixture is simmering, fill a large saucepan with 1 inch of water. Put the broccoli in a steamer basket over the top of the pan, and bring the water to a boil. Cover the pan with a tight fitting lid, and let simmer for 5 minutes.
When the sauce has thickened, turn the chicken and spoon the sauce over it. Squeeze some lime juice over the top and sprinkle with cilantro. Serve with rice and broccoli.
For Larry's buttered rice:
2 tablespoons unsalted butter
1 cup basmati or jasmine rice
2 cups water
1/4 teaspoon salt
Melt the butter in a medium pot. Add the rice, and stir it into the butter. Cook until all the rice granules are milk-white and simmered in the butter.
Pour in the water and salt and bring to a full boil, cooking until the water boils down and is no longer visible (you'll see pockets/holes in the rice when the water is gone). Turn off the heat, cover the pot with a lid, and let the rice sit for 20 minutes. Fluff, eat, and enjoy.