Prep: 15 minutes
Cook: 20 minutes
Yield: 4 servings
4 boneless chicken breasts, cut into 1-inch pieces
2 cloves garlic, minced
1 tablespoon dark sesame oil
2 teaspoons grated fresh gingerroot
1/3 cup fresh squeezed orange juice
2 tablespoons reduced-sodium chicken broth
2 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoons grated orange zest
1/4 teaspoon crushed red pepper flakes
1 to 2 tablespoons sesame seeds, toasted
1 green onion, chopped
Cooked brown or white rice
1. In a large skillet, brown chicken and garlic in hot oil over medium-high heat 6 to 8 minutes or until chicken is no longer pink. Add ginger and cook, stirring occasionally, 2 minutes more. Remove chicken mixture from skillet and set aside.
2. In same skillet, stir together orange juice, chicken broth, soy sauce, honey, orange zest and red pepper flakes over medium heat until mixture comes to a slow boil, stirring often. Reduce heat to low and simmer 5 minutes more. Add chicken back into skillet, stirring gently, and cook 5 minutes more or until chicken is heated through. Sprinkle sesame seeds and green onions over chicken and serve over rice.
Testing note: Canola oil can be substituted for sesame oil, if desired.