"Orange Chicken with Broccoli & Peanuts" – Rachael Ray

Ingredients

• 1 cup white rice
• 1 orange or blood orange, zested (about 2 tsp.) and juiced (about 1/2 cup)
• ¼ cup beef stock
• ¼ cup light brown sugar
• ¼ cup rice vinegar
• ¼ cup soy sauce
• ¼ cup sriracha
• 1 1/2-inch piece of fresh ginger—peeled, then cut into matchsticks, thinly sliced, or chopped
• 2 tbsp. orange marmalade or orange all-fruit spread
• 3 tbsp. neutral-flavored oil
• 2 egg whites
• 2 tbsp. cornstarch
• ½ tsp. kosher salt
• 1 ¼ to 1 1/2 lb. skinless, boneless chicken breasts, cut into bite-size pieces
• 1 small head broccoli or 2 bundles broccolini, cut into 3/4-to 1 1/2-inch pieces
• 1 large bunch scallions, whites chopped and greens cut on an angle
• 1 to 2 jalapeño chiles or red finger chiles, thinly sliced
• 4 cloves garlic, crushed
• ½ cup dry-roasted peanuts
• 1 tbsp. toasted sesame oil