Lightened Up Orange Sesame Chicken (01.09.13)

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By Jennifer Burns, Dan’s Market

  • 2 teaspoons sesame seeds
  • 2 boneless, skinless chicken breast halves, cut in chunks
  • 1 tablespoon cornstarch
  • 3 teaspoons olive oil
  • 1 bunch bok choy, chopped
  • 2 small red peppers, cut in strips
  • 1 can water chestnuts, sliced
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 1/4 cup orange juice  
  • 1 teaspoon(s) grated orange zest
  • 3 green onions, chopped
  • Salt and Pepper, to taste

Cook sesame seeds in large, dry nonstick skillet over medium heat until golden and fragrant. Set aside. Put chicken and cornstarch in ziplock bag; add salt and pepper. Seal and shake to coat. Heat 2 teaspoons of the oil in same skillet until hot, but not smoking. Add chicken; stir-fry 5 minutes until opaque in center. Remove to a large plate. Cover with foil.

Heat remaining oil in skillet. Add bok choy stalks and peppers. Stir-fry 5 minutes until almost crisp-tender. Add bok choy leaves and water chestnuts; stir-fry 2 minutes. Mix remaining ingredients. Stir into skillet. Return chicken; stir until simmering. Place on serving plate; sprinkle with sesame seeds and green onions.

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