Ingredients

serves 4

　　2 1/4 cups chicken stock, divided

　　1 cup Texmati rice or white rice

　　1 small bunch of scallions, thinly sliced on an angle

　　1 1/2 pounds boneless skinless chicken, white or dark meat (3 breast halves or 5 to 6 thighs)

　　Salt and pepper

　　1 large bundle of broccolini, trimmed and cut into 2-inch pieces

　　3 tablespoons high-temperature cooking oil, such as canola, safflower, or peanut, divided

　　1 inch of fresh gingerroot, peeled and grated or finely chopped

　　3 to 4 garlic cloves, finely chopped

　　1/3 cup tamari (aged soy sauce), soy sauce, or low-sodium soy sauce

　　1/2 cup orange marmalade

　　

Step 1

Bring 1 3/4 cups of the stock to a boil in a medium saucepan. Stir in the rice, cover, reduce the heat to a simmer, and cook for 15 to 18 minutes, until tender. Add the scallions and fluff with a fork.

　　

Step 2

Bring a few inches of water to a boil for the broccolini.

　　

Step 3

Meanwhile, thinly slice the thighs or, if using breast meat, butterfly each breast into cutlets, then thinly slice. Season the sliced chicken with salt and pepper.

　　

Step 4

To the boiling water add some salt and the broccolini. Parboil the broccolini for 3 to 4 minutes, then drain, run under cool water, and reserve.

　　

Step 5

Heat 2 tablespoons of the oil in a 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 of oil to the pan, along with the ginger and garlic. Stir for 30 seconds, then add the tamari, marmalade, and the remaining 1/2 cup stock. Add the chicken and broccolini back to the pan to heat while the sauce is thickening.

　　

Step 6

Serve the chicken and broccolini over rice.

　　Rachael Ray's Look + Cook