#321 – Sweet Orange Sesame Chicken and Cucumbers with Sour Cream

Sweet Orange Sesame Chicken

• 1 1/4 cups orange juice
• 1 Tbsp. ginger, grated
• 1q Tbsp. sesame oil
• 4 cloves garlic, minced
• 2 Tbsp. beef broth
• 1 Tbsp. red wine vinegar
• 1 Tbsp. apple cider vinegar
• 1/2 cup honey
• 2 Tbsp. tomato paste
• 1/2 tsp. chili powder
• 3/4 tsp. salt
• 1/2 tsp. pepper

• 2 Tbsp. olive oil
• 4 chicken breasts, about 4 cups
• 1/3 cup flour
• sesame seeds, for garnish
• green onions, for garnish

Add all sauce ingredients to a small pot and bring to a rolling boil, whisking occasionally. Cook until reduced by three quarters and thick. Meanwhile, heat the olive oil in a large sauté pan over medium heat. Dredge chicken in flour and add to the hot pan. Sear on all sides, 2-3 minutes a side, or until the chicken has reached 165 degrees. In a large bowl, add cooked chicken and toss with your orange sesame sauce until well coated. Top with sesame seeds and green onions.

Cucumbers with Sour Cream

• 1 cup sour cream
• 1 tsp. celery seed
• 1 Tbsp. sugar
• 2 long, slender cucumbers
• 2 Tbsp. cider vinegar
• 1 small onion, sliced
• 1/4 cup chopped fresh dill
• chopped fresh dill
• 1/4 tsp. white pepper
• 1/2 tsp. salt

In a medium bowl, combine the sour cream, sugar, vinegar, dill, pepper salt and celery seed, blend. Pare the cucumber and slice as thin as possible. Slice the onion a little thicker than the cucumbers. Add the vegetables to the sour cream mixture and toss lightly. Refrigerate for at least 2 hours so the cucumbers can absorb the dressing. Sprinkle with additional dill and serve.