Categories: Chicken, Main Dish, Rachael Ray

Ingredients

• 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

Directions

1. In a bowl, combine the first 4 ingredients; season the chicken breasts with the spicy mixture.

2. Heat a large skillet over med-high heat with the vegetable oil.

3. Add in the chicken; cook 5-6 minutes on each side, or until cooked through.

4. While the chicken is cooking, zest both oranges and reserve the zest.

5. 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.

6. Return skillet to stove over med-high heat; add in ginger, garlic, salt, pepper, and red pepper flakes.

7. Cook, stirring constantly, for 1-2 minutes; then add in the chicken stock and tamari; increase heat to high.

8. Cook until you?ve reduced the liquids by half; add in the orange zest, orange disks, and scallions.

9. Continue to cook for 1 minute to heat the oranges and scallions; add in the sesame oil and toasted sesame seeds.

10. Slice the chicken breasts and arrange them on a mound of the hot cooked noodles; top them with the orange-scallion-sesame sauce.

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