Sesame Orange Chicken

• 2 tbs low-sodium soy sauce
• 1″ piece of fresh ginger, peeled and grated
• 2 garlic cloves, minced
• zest and juice of 1/2 orange
• 2 tbs hoison sauce
• 2 tbs rice vinegar
• 1/2 tsp crushed red pepper flakes
• 1 tbs toasted sesame oil

Chicken & Rice:

• 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-size pieces
• 2 tbs low-sodium soy sauce
• 1/4 cup all purpose flour
• 2 green onions, chopped, plus more for serving
• 2 tbs toasted sesame seeds, for serving
• brown rice

Directions:

Orange Sauce:

1. In a small bowl or glass measuring cup, whisk together the soy sauce, ginger, garlic, orange zest, orange juice, hoisin sauce, vinegar, red pepper flakes, and toasted sesame oil.

Chicken & Rice:

1. In a medium bowl, combine the chicken, soy sauce, and the flour. Toss, making sure the flour evenly covers the chicken.
2. Heat the olive oil in a large non-stick skillet over medium-high heat. When the oil shimmers, add the chicken in an even layer and cook, stirring, until browned all over, about 5 minutes.
3. Pour in the sauce and bring to a boil.  Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens and the chicken is coated, 5-10 minutes.
4. Remove from the heat and stir in the green onions.
5. Serve the chicken over rice and top with more green onions and toasted sesame seeds.