Citrusy Chicken and Broccoli

In a large bowl, whisk together the guava nectar, rice wine vinegar, sugar, oyster sauce, soy sauce, and salt. Add the chicken pieces to the bowl, ensuring they are well coated. Cover and marinate in the refrigerator for at least 30 minutes. (30 minutes)

Remove the chicken from the marinade, reserving the remaining marinade for later use. Place the cornstarch on a plate. Dredge each piece of chicken in the cornstarch, ensuring it's evenly coated. This will help create a crispy exterior. (5 minutes)

Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the cornstarch-coated chicken. Cook, stirring frequently, until the chicken is no longer pink and the juices run clear. Remove the chicken from the skillet and set aside, leaving the remaining oil and juices in the pan. (5-7 minutes)

Prepare a steamer by placing a steamer basket in a pot with boiling water. Steam the broccoli florets for approximately 2 minutes, or until they are bright green and slightly tender-crisp. Remove the broccoli from the steamer and set aside. (2 minutes)

In the same skillet or wok with the reserved oil and juices, add the minced garlic and orange zest. Cook, stirring constantly, for about 1 minute, until fragrant. Be careful not to burn the garlic. (1 minute)

Pour the reserved marinade into the skillet. Bring the mixture to a boil, then reduce the heat and simmer for approximately 5 minutes, or until the sauce has thickened slightly and become glossy. (5 minutes)

Add the cooked chicken and steamed broccoli to the skillet with the thickened sauce. Toss everything together gently to ensure the chicken and broccoli are well coated with the citrusy glaze. Cook for another 2-3 minutes, until heated through. (2-3 minutes)

Transfer the Citrusy Chicken and Broccoli to a serving platter. Garnish with fresh orange slices. Serve immediately with steamed rice or your choice of side dish.