Chicken & Broccolini with Orange Sauce

• 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

1. Bring 1 3/4 cups of the stock to a boil in a medium saucepan.
2. Stir in the rice, cover, reduce the heat to a simmer, and cook for 15 to 18 minutes, until tender.
3. Add the scallions and fluff with a fork.
4. Bring a few inches of water to a boil for the broccolini.
5. Meanwhile, thinly slice the thighs or, if using breast meat, butterfly each breast into cutlets, then thinly slice.
6. Season the sliced chicken with salt and pepper.
7. To the boiling water add some salt and the broccolini.
8. Parboil the broccolini for 3 to 4 minutes, then drain, run under cool water, and reserve.
9. Heat 2 tablespoons of the oil in a large nonstick skillet over high heat.
10. To the very hot pan, add the chicken and stir-fry until golden, no more than 5 minutes.
11. Remove the chicken to a plate and reserve.
12. Add the remaining tablespoon of oil to the pan, along with the ginger and garlic.
13. Stir for 30 seconds, then add the tamari, marmalade, and the remaining 1/2 cup stock.
14. Add the chicken and broccolini back to the pan to heat while the sauce is thickening.
15. Serve the chicken and broccolini over rice.

chicken stock, texmati rice, scallions, chicken, salt, bundle of broccolini, cooking oil, gingerroot, garlic, soy sauce, orange marmalade

Taken from www.epicurious.com/recipes/food/views/chicken-broccolini-with-orange-sauce-377488 (may not work)