I love Asian food. Like kind of a lot. And this dish in particular, is one of my favorites. Just a few simple ingredients, usually make the best recipes and this one is so simple! Ok enough talk, lets get started:
Pour your sesame oil in a large nonstick frying pan and heat it up on medium heat. When its warm (but not smoking!) put your cut up chicken breast in and season with salt and pepper.
Keep stirring chicken until almost cooked through, then add your garlic and pepper flakes. If you really don’t like spicy at all, you can leave it out, but I wouldn’t really call this one spicy with this amount of pepper flakes. While your chicken is cooking, wisk up your soy sauce, orange juice and zest, honey, and cornstarch and set aside.
Next, dump in your sliced red pepper and asparagus spears and cook for about 5 more minutes or so. I like my veggies more on the crisp side, but do what ever floats your boat. When everything is cooked how you like it, dump your sauce in. Cook it just until it starts to simmer and thicken up and then take it right off the heat.
You are ready to go! Serve over rice or if you want to go low carb, try steamed shredded cabbage or cauliflower rice. Sprinkle with the sesame seeds. Let me know how you like it!
- 1 pound chicken breast
- 1 T sesame oil
- 1 tsp red pepper flakes, or red chili paste
- 2 tsp garlic
- salt and pepper
- 1/2 C sliced red pepper
- 2 cups asparagus spears cut into 2-3 inch spears
- 1/4 C low sodium soy sauce
- zest and juice of 1 orange (about 1/2 C)
- 1 T honey
- 2 tsp corn starch
- 2 tsp sesame seeds for sprinkling on after
- Heat sesame oil in large frying pan over medium heat.
- Slice raw chicken up into about 1 inches cubes or so. Add it to hot pan and season with salt and pepper.
- Saute chicken in hot oil until almost cooked through, then add garlic and pepper flakes and cook about a minute.
- While the chicken is cooking, mix up your sauce in a bowl with a wisk until all the honey and cornstarch are desolved. Set aside.
- Dump in sliced red peppers and asparagus and cook everything about another 5 minutes or so, until the asparagus is just crisp tender.
- Once everything is cooked through, pour your sauce into the pan and stir just until it starts to simmer and thicken up, they take it off the heat
- Serve over rice, steamed cabbage, or cauliflower rice and sprinkle with sesame seeds.
- To make cauliflower rice, just grate up a head of cauliflower with a fine grater, put in a bowl with a bit of water, cover with plastic wrap and microwave 4 or 5 minutes. Check it until its as soft as you want it. Enjoy!