Orange Chicken with Almonds and Sesame Seeds
Serves 4
Time 35 min
Perfect for citrus lovers, the chicken cooks in orange juice with orange sections. Tangy and sweet with a little bite from the cayenne and crunch from the almonds and sesame seeds.
Special Diets:
Ingredients
- 3 navel oranges
- 1 tablespoon agave nectar
- cayenne pepper
- 2 tablespoons all-purpose flour
- 1/2 teaspoon fine sea salt
- 4 small skinless, boneless chicken breast halves (about 1 pound total)
- 2 tablespoons extra-virgin olive oil
- 1/4 cup lightly toasted slivered almonds
- 1 tablespoon toasted sesame seeds
- 1/2 teaspoon ground black pepper
Method
Zest and juice one orange and place in separate bowls.
Peel remaining oranges, removing the pith.
Cut into ½-inch pieces and add to orange juice in the bowl.
Add agave nectar and cayenne pepper.
On a large plate, combine flour with salt and pepper.
Lightly coat chicken in seasoned flour and set aside.
Stir any flour remaining from the plate into the reserved oranges and juice.
In large skillet, heat oil over medium heat.
Add chicken and brown on both sides, 2 to 3 minutes per side.
Stir in orange-flour mixture. Stir to scrape up brown bits from bottom of the skillet.
Cover and reduce heat to simmer.
Cook until the chicken is cooked through, for 4 to 5 minutes.
Adjust seasonings to taste.
Sprinkle with toasted almonds and sesame seeds and serve.
Nutritional Info:
Per serving: 310 calories (110 from fat), 13g total fat, 2g saturated fat, 65mg cholesterol, 150mg sodium, 21g carbohydrates (7g dietary fiber, 11g sugar), 29g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 3 navel oranges
- 1 tablespoon agave nectar
- cayenne pepper
- 2 tablespoons all-purpose flour
- 1/2 teaspoon fine sea salt
- 4 small skinless, boneless chicken breast halves (about 1 pound total)
- 2 tablespoons extra-virgin olive oil
- 1/4 cup lightly toasted slivered almonds
- 1 tablespoon toasted sesame seeds
- 1/2 teaspoon ground black pepper