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Chicken in Orange-Scallion-Sesame Sauce

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“Rachael Ray”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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 ¼-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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