Sesame-Orange Chicken Stir-Fry

May 5, 2009 Serves 4
  • 2 tbsp. sesame seeds
  • • 1 lb. skinless boneless chicken thighs, cut into 1½-inch chunks
  • • 2 tsp. Meijer peanut oil or Meijer canola oil
  • • 3/4 lb. bok choy, chopped (about 5 cups)
  • • 1 red bell pepper, seeded and thinly sliced
  • • 1 (8-oz.) bag fresh stringless sugar snap peas
  • • 1/3 cup bottled House of Tsang Szechuan spicy stir-fry sauce or Classic stir-fry sauce
  • • 1/3 cup Meijer orange juice
  • • ¼ cup scallions
  • Spread the sesame seeds on a sheet of wax paper. Coat the chicken in the seeds. Heat 1 tsp. of the oil in a large nonstick skillet or wok over medium-high heat. Add the chicken and stir-fry just until cooked through, about 6 minutes. Transfer the chicken to a plate.

    Heat the remaining 1 tsp. of oil in the same skillet over high heat. Add the bok choy, bell pepper, and sugar snap peas; stir-fry until the vegetables are crisp-tender, 4-5 minutes. Add the stir-fry sauce, orange juice, and the chicken; cook, stirring constantly, until heated through, about 1 minute. Sprinkle with the scallions. Serve with Uncle Ben's Ready Whole Grain Brown Rice.

    Nutrition Information per serving: 320 calories, 7 g fat, 60 mg cholesterol, 504 mg sodium, 37 g carbohydrate, 3 g fiber, 27 g protein

    Recipe adapted from

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