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 www.home.roadrunner.com
