2 boneless, skinless chicken breasts
2 cups rice
1 pkg frozen broccoli
1 ½ cups orange juice
¼ cup dark brown sugar
2 tbsp low sodium soy sauce
1 tbsp chili garlic sauce
½ tsp ground ginger
2 tbsp cornstarch or 1 tbspflour
Combine orange juice, dark brown sugar, soy sauce, chili garlic sauce and ground ginger in a small saucepan over medium/medium-high heat. Once sauce mixture is hot, add cornstarch/water slurry to sauce to thicken.
Broccoli and Rice:
Prepare each according to package directions.
Cut up the chicken breasts into bite-sized pieces. Season with salt and pepper to taste. Stir fry the chicken breast in a hot skillet with about 2tbsp of vegetable oil (enough to coat pan well.)
Add sauce and cooked broccoli to the stir fry at the last minute, but be careful to not over-cook the broccoli. Stir constantly to coat chicken and broccoli with sauce.
Serve over rice.