Preparation
Total Time
Serves
- 2Maple Leaf Prime® RWA Boneless skinless chicken breasts, diced into ½ inch cubes
- 4cups, jasmine rice. prepared
- 1cup fresh squeezed orange juice
- 1tsp fresh orange rind, grated
- 200ggreen beans
- ⅓cup sugar
- ½green onion sliced
- 2tbsp rice wine vinegar
- 1tbsp garlic, minced
- 2tbsp soya sauce
- 1clove garlic. minced
- 1tbsp ginger, minced
- 1tbsp corn starch
- 2tbsp water
- Chili flakes – optional
- Sesame seeds – optional
- In a small pot combine orange juice, sugar, vinegar and soya sauce. Gently bring to a simmer stirring frequently to dissolve sugar.
- In a small bowl whisk cornstarch and water together. Pour mixture into pot and stir.
- Allow sauce to simmer for about 5 minutes to allow the sauce to thicken.
- Stir in orange rind and remove from heat.
- Heat oil in a large skillet over medium high heat.
- Cook chicken until starting to turn golden brown, about 5 minutes.
- Add onion and green beans. Cook for about 5 minutes more.
- Add garlic and ginger. Cook for 1 to 2 minutes stirring frequently.
- Pour orange sauce into skillet and toss well to coat. Allow sauce to simmer for about 3 to 5 minutes as sauce will reduce slightly.
- Serve over rice and garnish with chopped green onion and sesame seeds and chili flakes if using.
Make this easy better than take out recipe extra special by serving with chop sticks and fortune cookies.
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