Serves 4 TIME 30 minutes
INGREDIENTS 3 tablespoons hoisin sauce 2 teaspoons orange zest and 3/4 cup juice from 3 oranges 4 boneless, skinless chicken breast (about 1 1/2 pounds), cut crosswise into 1/4-inch-thick pieces Salt and pepper 3 tablespoons vegetable oil 1 red bell pepper, seeded and sliced thin 3 garlic cloves, minced 2 teaspoons grated fresh ginger ½ teaspoon red pepper flakes 2 scallions, sliced thin * BEFORE YOU BEGIN Serve over steamed rice or noodles. 1 INSTRUCTIONS Whisk hoisin, orange zest, and orange juice in bowl; set aside. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Add half of chicken and cook until lightly browned, 1 to 2 minutes per side; transfer to plate. Repeat with another tablespoon oil and remaining chicken. 2 Add remaining tablespoon oil and bell pepper to skillet and cook over medium heat until just softened, about 3 minutes. Stir in garlic, ginger, and pepper flakes and cook until fragrant, about 30 seconds. Add hoisin mixture and simmer until sauce has thickened, 3 to 5 minutes. Add scallions and cooked chicken, along with any accumulated chicken juices, to pan and toss to combine. Season with salt and pepper. Serve.