* 4 boneless skinless chicken breast halves
* 1/2 tsp 5 spice powder
* 1/2 tsp salt
* 1/4 tsp ground black pepper
* 1 Tbsp sesame oil
* 4 Tbsp orange juice
* 2 Tbsp rice vinegar
* 1 large clove garlic, minced
* 1 tsp honey
* 1/2 tsp finely shredded orange peel
* 2 seedless oranges, peeled, sectioned and chopped
* 2 Tbsp sliced water chestnuts
* 2 Tbsp minced crystallized ginger
* 1 small green onion, minced
garnish- black sesame seeds and cilantro sprigs
Method
Rub the chicken with a combination of the 5 spice powder, salt and pepper. Brown the chicken on both sides in the oil in a large nonstick skillet over medium-high heat. Lower the heat, cover and cook 8 minutes or till the chicken tests done. Remove to a serving plate and keep warm. To the skillet add the orange juice, vinegar, garlic, and honey. Gently heat till hot and well blended. Stir in the rest of the ingredients and heat through. Place the suace in a serving dish. Slice the chicken and arange on top of the sauce. Garnish.
Notes: Skillet saute dishes are so quick and easy. I look forward to serving this dish when citrus are in season. Rice is a nice accompaniment.
Number of servings: 4
