Recipe: Orange Sesame Chicken

ORANGE SESAME CHICKEN

MARINADE:
3/4 cup orange juice, divided use
1/4 cup soy sauce
2 tablespoons sesame oil, divided use
2 cloves garlic, minced
2 teaspoons grated fresh ginger
1 pound boneless, skinless chicken breast halves, cut in thin strips
Reynolds Plastic Wrap
TO COOK:
1 tablespoon cornstarch
1/2 teaspoon red pepper flakes
1 medium onion, sliced
3 cups broccoli florets
3 medium carrots, sliced
Hot cooked rice
2 tablespoons toasted sesame seeds

MARINADE:
Combine 2 tablespoons orange juice, soy sauce, 1 tablespoon sesame oil, garlic and ginger in a bowl. Add chicken strips; stir to coat chicken with marinade. Cover with Reynolds Plastic Wrap; refrigerate 30 minutes.

TO COOK:
Add cornstarch and red pepper flakes to remaining orange juice; set aside.

Heat remaining 1 tablespoon sesame oil in a wok or a large skillet over high heat. Stir-fry onion until transparent, 1 to 2 minutes.

Add broccoli and carrots; stir-fry until crisp-tender, 3 to 4 minutes. Remove vegetables from wok; set aside.

Add chicken and marinade to wok. Stir-fry until chicken begins to turn opaque, 1 to 2 minutes.

Add cornstarch mixture to chicken. Stirring constantly, bring mixture to a boil. Cook until sauce is thickened, 2 to 4 minutes.

Return vegetables to wok; heat thoroughly.

Serve over rice. Sprinkle with sesame seeds.

Servings: 4
Source: Reynolds Kitchens