Orange Chicken with Asparagus

The whole finishing one’s PhD is quite anticlimactic. Especially when you still have to go through the month-long formatting review process, complete a couple more experiments per reviewers requests for a paper, fill out scads of paperwork which includes acquiring several signatures from departments around campus (some of which cannot be completed until I am ready to turn in my badge and keys), and don’t have a job lined up yet. So guess what have I been doing post-defense? Don’t get me wrong, there have definitely been celebrations but I don’t feel relieved just yet.

That being said, enjoy this easy, single-serving recipe for orange chicken with a lot of asparagus! Don’t like asparagus? Swap out with snow peas, green beans or broccoli. And as usual, you could also use your multiplication tables to prepare this for multiple people. Or try it with beef.

One year ago: Buckeye Monkey Bread Muffins

Two years ago: Oatmeal Meatballs with Spinach

ORANGE CHICKEN WITH ASPARAGUS

Serves 1

Ingredients:

1 Tbsp sesame oil

1 clove garlic, minced

4 oz. chicken breast, sliced into 1/2-inch strips

1/4 tsp crushed red pepper

2 cup chopped asparagus

1 orange, zested and juiced

1 tsp reduced sodium soy sauce

1 tsp honey

1 tsp sesame seeds, plus more for garnish

1/2 cup cooked rice

Directions:

1. In a medium skillet, heat sesame oil over medium heat. Add garlic until fragrant, about 30 seconds. Add chicken and red pepper, saute until no longer pink, about 5-7 minutes. Add asparagus and cook another 3 minutes.
2. Meanwhile, in a small bowl whisk together the orange zest, juice, soy sauce, honey, and sesame seeds. Add to skillet and cook another minute. Serve immediately over rice.

Source: Adapted slightly from Fitness May 2012.