Chinese chicken with oranges on a bed of broccoli.

These classic Chinese flavors transform basic chicken and broccoli into a healthy and delicious meal worthy of company. Oranges boast high levels of vitamin C, folate, and potassium, boosting your immune system and helping lower cholesterol and blood sugar levels. Chinese broccoli is purported to prevent bacterial and viral infections, and also offers an excellent source of dietary fiber, vitamins E, A, and C.

Serve this recipe over your favorite healthy grain or noodle for a filling and satisfying meal.  

Serves 4

Total Time: 45 minutes


  • 1 cup orange juice
  • 2 tablespoons tamari or coconut aminos or soy sauce
  • 3 tablespoons coconut sugar
  • 1 garlic clove, peeled and minced
  • 1-inch piece of ginger, peeled and minced 
  • 4 bone-in, skin-on chicken thighs
  • 1 orange, sliced into ½ inch slices 
  • 1 bundle Chinese broccoli, ends of stalks trimmed (substitute broccoli rabe or regular broccoli if needed)  
  • 1 tablespoon neutral cooking oil (like grapeseed oil)
  • Salt to taste



  1. Preheat your oven to 400 degrees. 
  2. In a small saucepan, combine the orange juice, tamari, coconut sugar, garlic, and ginger. Bring up to a boil, lower to a simmer, and reduce by ½ (this should take about 8 minutes). Remove from the heat and set aside to cool slightly.
  3. On a baking sheet lined with foil, season the chicken thighs with salt, then coat them in the ½ of the reduced orange juice mixture. Bake for 15 minutes, and baste with the remaining orange juice mixture. Add the orange slices, and bake for another 15 minutes. Broil for 2-3 minutes until the chicken skin goes slightly golden brown.
  4. Remove the chicken from the oven and allow it to rest for 10 minutes. While the chicken rests, toss the broccoli with the cooking oil and a pinch of salt, and roast on a baking sheet for 8 minutes until just barely tender.
  5. Serve the chicken and orange slices over the broccoli, and enjoy!

About The Author

Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website:

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