|Orange Sesame Chicken|
I am a big fan of trying new recipes at least once a week for dinner and some times they turn out horrible and other times they rock! Well this is one that just totally rocks!!!
Orange Sesame Chicken with Brown Rice Noodles. I found this recipe in the most recent edition of the Clean Eating Magazine (November/December 2013 edition). I loved that the title was defeat dinner in 30 minutes! This is my kind of dinners because honestly we never have enough time to get dinner on the table and ready to go!
8 oz pad thai or vermicelli brown rice noodles
3/4 cup fresh orange juice
3 tbsp reduced sodium soy sauce
1 tbsp arrowroot flour
1 1/2 tsp sesame seeds
2 tbsp high heat cooking oil (sunflower, safflower or grape seed oil)
3 to 4 small dried chiles, roughly broken into pieces
1 small red bell pepper, seeded and cut into 1 inch chunks
1 small red onion, cut into 2 inch dice
1 lb boneless, skinless chicken breasts, cut into 1/2 inch strips
2 scallions thinly sliced
Prepare noodles according to package directions.
Meanwhile in a small bowl, whisk together juice, soy and arrowroot. Set aside.
Heat large wok or nonstick skillet on high. Add seeds and toast, stirring occasionally, until lightly browned and fragrant, 30 to 60 seconds. Transfer seeds to plate and set aside (or I just bought already toasted seeds).
In the same wok on high, heat oil. Add chiles, bell pepper and stir-fry for 30 seconds. Add onion and stir fry for 30 seconds. Add chicken and stir-fry until vegetables are crisp and tender and chicken is cooked through, 4 to 5 minutes. Add juice mixture and cook, tossing, until sauce comes to a boil and thickens, about 1 minute.
Drain noodles and divide among bowls. Top with chicken mixture and sprinkle with seeds and scallions.