2/3 cup brown rice
3/4 cup orange juice
1/4 cup cider vinegar
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. brown sugar
2 tsp. cornstarch
2 Tbsp. sesame oil
1-1/2 lbs. boneless, skinless chicken breasts, thinly sliced
2 tsp. garlic, minced
1 Tbsp. minced fresh ginger
1 tsp. red-pepper flakes
4 celery ribs, thinly sliced
4 carrots, peeled and thinly sliced
2 cup frozen peas, thawed
2 Tbsp. toasted sesame seeds
1 medium orange, sliced (for optional garnish)
Prepare brown rice per package directions and set aside, but kept warm.
While rice cooks, combine orange juice, vinegar, soy sauce, sugar, and cornstarch in small bowl and whisk until smooth and set aside.
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 cooked chicken to a plate.
Add 1 tablespoon oil and stir in celery, carrots. Cook until celery begins to soften, about 2 to 3 minutes.
Return chicken to pan and add peas. Reduce heat to low and add juice mixture. Stir and 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.
Karen’s Note: This Orange Sesame Chicken main dish can also be made spicier or less spicy, by adding more or less of the red pepper flakes. Serve plates garnished with (optional) orange slices and Chinese chopsticks make a nice touch too! You will be surprised of how BIG the serving size is of Orange Sesame Chicken on each plate!
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