Ingredients
3 to 5 tangerines or clementines, halved
¼ cup low-sodium soy sauce
¼ cup distilled white vinegar
2 tablespoons toasted sesame oil
1 (1-inch) piece fresh ginger, finely chopped
1 serrano or jalapeño, halved, seeds removed if desired, thinly sliced
¼ cup avocado or another neutral oil, divided, plus more as needed
1½ to 2 pounds boneless, skinless chicken breasts or thighs, patted dry, pounded to ½-inch-thick
Salt
1 pound broccoli (1 large head), cut into florets
Cilantro and toasted sesame seeds, for serving
Directions
1
Squeeze ⅓ cup juice from the tangerines into a large, wide rimmed dish (like a 9-by-13-inch dish) or shallow bowl. Add the squeezed fruit peels, soy sauce, vinegar, sesame oil, ginger and serrano.
2
In a large skillet, heat 2 tablespoons avocado oil over medium-high. Season the chicken with salt, then add to the skillet and cook until golden brown underneath, about 5 minutes. Flip and cook until cooked through, 2 to 5 minutes. Transfer to the sauce and turn to coat.
3
Wipe out the skillet to remove any crusty bits that may burn. Add the remaining 2 tablespoons avocado oil to the skillet, still over medium-high. Add the broccoli, season with salt, and cook until browned underneath, 3 to 5 minutes. (If at any point the skillet looks dry and the broccoli is burning, add more oil.) Stir and cook until bright-green, another 3 to 5 minutes. (Err on the crisp side of crisp-tender because the broccoli will soften in the sauce.) Transfer the broccoli to the sauce and stir to coat.
4
Thinly slice the chicken, then serve with the broccoli topped with cilantro, sesame seeds and plenty of sauce. (Feel free to discard or leave the squeezed citrus to continue to perfume the sauce; it is not especially enjoyable to eat, however.)