[title subtitle=”RECIPE adapted ambitiouskitchen.com
IMAGE TIMOLINA/Shutterstock”][/title]
INGREDIENTS
(4 servings)
For the sauce
¾ cup fresh squeezed orange juice
2 Tablespoons honey (or agave)
3 Tablespoons low sodium soy sauce
1 teaspoon rice wine vinegar
1 Tablespoon Sweet Chili Sauce
1 Tablespoon hoisin sauce
½ Tablespoon ginger, freshly grated
¼ cup green onions, sliced
1 Tablespoon cornstarch
zest from large orange
For the stir-fry
1 ½ Tablespoons toasted sesame oil, divided
1 lb. boneless skinless chicken tenders, cut to bite-sized pieces
1 shallot, minced
3 garlic cloves, minced
½ large red bell pepper, cut to bite-sized strips
½ large yellow bell pepper, cut to bite-sized strips
8 oz. fresh green beans, cut to bite-sized pieces
¼ cup green onion, sliced
salt and pepper
METHOD
Prep the sauce: Combine orange juice, honey, soy sauce, rice wine vinegar, hoisin sauce, ginger, cornstarch, and orange zest to a large bowl; whisk until cornstarch is dissolved. Set aside.
Preheat large skillet and add 1 Tablespoon of oil over medium-high heat. Add chicken, with salt and pepper, cook until no longer pink, about 5 minutes. Transfer to a bowl, set aside.
To the same pan, add remaining oil (½ Tablespoon). Add minced shallot, cook until translucent, about 2 minutes. Add garlic, peppers, and green beans, sauteing for 5 minutes. Don’t overcook the peppers or beans.
Pour prepared orange sauce into the pan with peppers and beans. Add chicken and continue stirring. Reduce heat to medium-low. Allow to simmer and sauce to thicken, 2-3 minutes. Garnish with toasted sesame seeds and sliced green onions if desired.
Serving Suggestions: Serve with cauliflower or jasmine rice – even quinoa. You can also substitute the green beans for other season vegetables like broccoli or asparagus!
