- 1/3 cup guava nectar
- 1/3 cup rice wine vinegar
- 1/4 cup white sugar
- 2 teaspoons oyster sauce
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 2 skinless, boneless chicken breast halves – pounded thin and cut into bite-size pieces
- 1/3 cup cornstarch
- 1/4 cup vegetable oil
- 1/2 head broccoli, cut into florets
- 1 orange, zested and sliced
- 2 cloves garlic, minced
- In a large bowl, mix the guava nectar, rice wine vinegar, sugar, oyster sauce, soy sauce, and salt. Place the chicken in the bowl, cover, and marinate 30 minutes in the refrigerator.
- Drain the chicken, reserving remaining marinade. Place cornstarch on a plate. Dip the chicken in the cornstarch to coat.
- Heat the oil in a skillet over medium heat. Cook and stir the chicken until no longer pink and juices run clear. Remove chicken from the skillet, and set aside, reserving remaining oil and juices.
- Place a steamer basket in a pot over boiling water, and steam the broccoli 2 minutes, or until tender.
- In the skillet with the reserved oil and juices, cook and stir the orange zest and garlic for about 1 minute. Pour in the remaining marinade, and bring to a boil. Cook 5 minutes, or until thickened. Toss the chicken and broccoli in the skillet, and cook until heated through and coated with the marinade. Place chicken in the center of a platter. Arrange orange slices and broccoli around the chicken to serve.