Orange-Sesame Chicken

By Beido

532 calories, 8 g. fiber

Ingredients

• 2/3 c. short-grain brown rice
• 3/4 c. orange juice
• 1/4 c. cider vinegar
• 2 T. soy sauce
• 1 T. brown sugar
• 2 t. cornstarch
• 2 T. sesame oil
• 1-1/2 lb. boneless, skinless chicken breasts, thinly sliced
• 2 cloves garlic, minced
• 1 T. minced fresh ginger
• 1 t. red-pepper flakes
• 4 ribs of celery, thinly sliced
• 4 carrots, thinly sliced
• 2 c. frozen peas, thawed
• 2 T. toasted sesame seeds

Preparation

Step 1

Prepare rice. Combine orange juice, vinegar, soy sauce, sugar, and cornstarch in small bowl while rice cooks and whisk until smooth.

Heat 1 T. oil in large frying pan over medium-high heat. Add chicken, garlic, ginger, and red-pepper flakes. Cook until chicken begins to brown, 4-5 minutes. Transfer to plate.

Add celery, carrots, and remaining 1 T. oil. Cook until celery begins to soften, 2-3 min.

Return chicken to pan and add peas. Reduce heat to low and add juice mixture. Cook 2-3 min. longer, scraping up any browned bits on bottom of pan. Sprinkle with sesame seeds and serve immediately with the rice.