Chicken in Orange-Scallion-Sesame Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Rachael Ray Ingredients:
1 tablespoon ground coriander |
1/2 teaspoon cayenne pepper |
salt, to taste |
black pepper, to taste |
4 (6 ounce) boneless skinless chicken breasts (6 oz. each) |
2 tablespoons vegetable oil |
2 navel oranges |
2 inches fresh ginger, peeled and grated (2-inch piece) |
3 large garlic cloves, chopped |
1/4-1/2 teaspoon red pepper flakes |
1 1/2 cups chicken broth |
3 tablespoons tamari |
3 scallions, thinly sliced |
1 teaspoon toasted sesame oil |
2 tablespoons toasted sesame seeds |
hot cooked long noodles |
Directions:
1. In a bowl, combine the first 4 ingredients; season the chicken breasts with the spicy mixture.
2. Heat a large skillet over med-high heat with the vegetable oil.
3. Add in the chicken; cook 5-6 minutes on each side, or until cooked through.
4. While the chicken is cooking, zest both oranges and reserve the zest.
5. With a paring knife, slice off the peel and all of the pith form each orange; slice each orange into 1/4-inch thick disks and reserve.
6. Remove chicken from skillet to a plate and cover loosely with foil.
7. Return skillet to stove over med-high heat; add in ginger, garlic, salt, pepper, and red pepper flakes.
8. Cook, stirring constantly, for 1-2 minutes; then add in the chicken stock and tamari; increase heat to high.
9. Cook until you’ve reduced the liquids by half; add in the orange zest, orange disks, and scallions.
10. Continue to cook for 1 minute to heat the oranges and scallions; add in the sesame oil and toasted sesame seeds.
11. Slice the chicken breasts and arrange them on a mound of the hot cooked noodles; top them with the orange-scallion-sesame sauce.
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