Prep 30 mins
Cook 15 mins
- 1 tablespoon ground coriander
- 1⁄2 teaspoon cayenne pepper
- salt, to taste
- black pepper, to taste
- 4 (6 ounce) boneless skinless chicken breasts (6 oz. each)
- 2 tablespoons vegetable oil
- 2 navel oranges
- 2 inches fresh ginger, peeled and grated (2-inch piece)
- 3 large garlic cloves, chopped
- 1⁄4-1⁄2 teaspoon red pepper flakes
- 1 1⁄2 cups chicken broth
- 3 tablespoons tamari
- 3 scallions, thinly sliced
- 1 teaspoon toasted sesame oil
- 2 tablespoons toasted sesame seeds
- hot cooked long noodles
- In a bowl, combine the first 4 ingredients; season the chicken breasts with the spicy mixture.
- Heat a large skillet over med-high heat with the vegetable oil.
- Add in the chicken; cook 5-6 minutes on each side, or until cooked through.
- While the chicken is cooking, zest both oranges and reserve the zest.
- 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.
- Remove chicken from skillet to a plate and cover loosely with foil.
- Return skillet to stove over med-high heat; add in ginger, garlic, salt, pepper, and red pepper flakes.
- Cook, stirring constantly, for 1-2 minutes; then add in the chicken stock and tamari; increase heat to high.
- Cook until you’ve reduced the liquids by half; add in the orange zest, orange disks, and scallions.
- Continue to cook for 1 minute to heat the oranges and scallions; add in the sesame oil and toasted sesame seeds.
- Slice the chicken breasts and arrange them on a mound of the hot cooked noodles; top them with the orange-scallion-sesame sauce.