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Orange-Sesame Chicken
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| WORK TIME: 30 MINUTES / TOTAL TIME: 35 MINUTES / SERVINGS: 4 | |
| 2/3 c | short-grain brown rice |
| 3/4 c | orange juice |
| 1/4 c | cider vinegar |
| 2 Tbsp | reduced-sodium soy sauce |
| 1 Tbsp | brown sugar |
| 2 tsp | cornstarch |
| 2 Tbsp | sesame oil |
| 1½ lb | boneless, skinless chicken breasts, thinly sliced |
| 2 cloves | garlic, minced |
| 1 Tbsp | minced fresh ginger |
| 1 tsp | red-pepper flakes |
| 4 ribs | celery, thinly sliced |
| 4 | carrots, thinly sliced |
| 2 c | frozen peas, thawed |
| 2 Tbsp | toasted sesame seeds |
1. PREPARE rice per package directions.
2. COMBINE orange juice, vinegar, soy sauce, sugar, and cornstarch in small bowl while rice cooks and whisk until smooth.
3. HEAT 1 tablespoon of the oil in large frying pan over medium-high heat. Add chicken, garlic, ginger, and red pepper flakes. Cook until chicken begins to brown, 4 to 5 minutes. Transfer to plate.
4. ADD celery, carrots, and remaining 1 tablespoon oil. Cook until celery begins to soften, 2 to 3 minutes.
5. RETURN chicken to pan and add peas. Reduce heat to low and add juice mixture. Cook 2 to 3 minutes longer, scraping up any browned bits on bottom of pan. Sprinkle with sesame seeds and serve immediately with the rice.
NUTRITION (per serving) 532 cal, 45 g pro, 53 g carb, 8 g fiber, 14.5 g fat, 2 g sat fat, 625 mg sodium
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