Punchy citrus, ginger and herbs brighten this vibrant stir-fry while notes of sesame and Dijon linger on the palate. Using the marinade as a sauce boosts the flavour of this quick and easy dish.
|80 ml||Orange juice|
|1 tbsp||(15 mL) Orange zest|
|2 tbsp||(30 mL) Lemon juice|
|1 tbsp||(15 mL) White wine vinegar|
|1||Clove garlic, minced|
|2 tsp||(10 mL) Chopped fresh thyme|
|1 tbsp||(15 mL) Honey|
|1 tsp||(5 mL) Freshly grated ginger root|
|2 tsp||(10 mL) Dijon mustard|
|1 tbsp||(15 mL) Sesame oil|
|1||Package Maple Leaf Prime Naturally® Thin Slice Chicken Breast|
|1 tbsp||(15 mL) Vegetable oil|
|6||Carrots, cut into bite-size strips|
|350 g||Yellow Beans, trimmed, cut into bite-size pieces|
|Salt and pepper|
|1 tbsp||(15 mL) Toasted sesame seeds|
COMBINE orange juice, zest, lemon juice, vinegar, garlic, thyme, honey, ginger, mustard and sesame oil in a bowl.
PLACE chicken and half the marinade mixture in a large re-sealable plastic bag. Massage to coat chicken. Refrigerate for 1 to 2 hours.
HEAT oil in a large skillet over high heat. Remove chicken from marinade and discard marinade. Cook chicken until brown on both sides and the internal temperature has reached 165°F (74°C). Remove from pan, cover to keep warm and set aside.
ADD carrots, beans and onions to the same pan. Season with salt and pepper. Stir-fry until vegetables are tender crisp. Pour remaining marinade mixture over vegetables and bring to a boil. Add chicken back to the pan to heat.
ARRANGE vegetables and chicken on a large serving platter. Sprinkle with sesame seeds and serve.
Show More Comments
No Comments yet