Guilt-Free Kitchen

Orange Sesame Chicken with Chili Garlic Shredded Sweet Potatoes, and Stir-Fry Garlic Citrus Sugar Snap Peas & Broccoli

  • 8oz Chicken Breast (chopped)
  • 1 Medium Sweet Potato (shredded/large grater)
  • 1 Small Sweet Onion (thin chopped lengthwise)
  • 2 cups Broccoli (trimmed/chopped)
  • 1-2 cups Sugar Snap Peas
  • 1 Orange (zest, reserve juice also)
  • 2 tsp Sesame Seeds (reserve 1/2 tsp as garnish)
  • 4 cloves garlic (minced & divided 2/2)
  • 1.5 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp chipotle powder
  • 1 tsp organic sugar or stevia
  • 1 Tbl low-sodium soy sauce
  • 3 tsp EVOO (divided 2/1)

 

  1. Prep chicken by mixing onion powder, orange juice, 1.5 tsp sesame seeds, 1/2 of orange zest, soy sauce, and stevia/sugar; all together in a bowl (let flavors blend for a minimum of 10min). In medium skillet, on hig heat, infuse half of minced garlic in 2 tsp evoo. Once you smell the garlic lower the heat to medium and toss in the chopped chicken breast mixture. Cover and cook for 8-10min, turning occassionally.
  2. In a steamer or med pot (with 1/8 cup water), steam broccoli, sugar snap peas, and remaining 2 cloves garlic; for approx 3-5 minutes (do not fully cook), toss ocassionally. Add in the rest of the orange zest and 1/2 tsp garlic powder. Steam for additional 3min or until bright green, and tender.
  3. Mix shredded potato, onion, 1 tsp evoo, 1 tsp. garlic powder, and chipotle powder in bowl. Spray skillet with non-stick cooking spray. On medium heat cook potatoes covered for approx 5-7min or until they slightly brown, flip shredded potatoes over and continue to cook until browned and cooked through.
  4. Serve chicken and veggies mixed over shredded potatoes; or seperate if you prefer. Garnish with remaining sesame seeds. Enjoy :)