Orange chicken with wok vegetables

Ingredients for 2 servings:

• 1 tbsp sesame seeds
• sesame oil
• 150 g chicken breast
• 2 oranges
• 1 piece(s) ginger, approx. 3 cm
• 1 garlic clove(s)
• 3 tbsp honey
• 2 tbsp soy sauce
• Chili pepper(s), red, as desired
• 1 tsp cornstarch
• 1 small onion(s)
• 1 piece(s) leek, approx. 10 cm
• ½ red bell pepper(s)
• 1 m.-sized carrot(s)
• 50 g soy sprouts

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes

Served with rice or rice noodles

Dry roast the sesame seeds until they begin to brown. Be careful, as the sesame seeds can burn very quickly. Set aside. Chop the chicken breast into small pieces and marinate for two hours in a marinade made from the juice of two oranges (if you can get organic oranges, you can also add some grated zest), grated ginger, finely chopped garlic, finely chopped chili, honey, soy sauce, and cornstarch. Finely slice all the vegetables. Heat the sesame oil and fry the onion and leek, then the bell pepper, carrot, and bean sprouts for a few minutes. Add the meat with the entire marinade and simmer for a few minutes, adding a little water if needed. Season to taste with soy sauce and, depending on the sweetness/tartness of the oranges, more honey. Sprinkle the sesame seeds over the chicken before serving. Serve with rice or rice noodles.