- 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 broccolini, trimmed and cut into 2-inch pieces
- 1 1/2 pounds boneless, skinless chicken, white or dark meat (3 pieces breast or 5-6 thighs)
- Salt and pepper
- 3 tablespoons high-temperature cooking oil, such as canola, safflower or peanut, divided
- 1 1-inch piece of ginger root, grated or finely chopped
- 3-4 cloves garlic, finely chopped
- 1/3 cup Tamari (dark soy sauce), soy sauce or low-sodium soy sauce
- 1/2 cup orange marmalade
- Bring 1 3/4 cups stock to a boil. Stir in the rice, cover, reduce the heat to simmer and cook for 15-18 minutes, until tender. Add the scallions and fluff with a fork.
- Bring a few inches of water to a boil for the broccolini.
- Meanwhile, thinly slice the chicken thighs or, if using breast meat, butterfly each breast into cutlets, then thinly slice. Season the sliced chicken with salt and pepper.
- To boiling water, add some salt and the broccolini. Parboil the broccolini for 3-4 minutes, then drain, run under cool water and reserve.
- Heat 2 tablespoons oil in large nonstick skillet over high heat. To the very hot pan, add the chicken and stir fry until golden, no more than 5 minutes. Remove the chicken to a plate and reserve. Add the remaining tablespoon oil to the pan, along with the ginger and garlic. Stir for 30 seconds, then add the Tamari , marmalade and remaining 1/2 cup stock. Add the chicken and broccolini back to pan to heat until the sauce is thickened.
- Serve the chicken and broccolini over rice.