Orange-Ginger Chicken Bowls

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
• 3 tbsp reduced-sodium tamari or soy sauce, divided
• Zest and juice of 1 medium orange
• 5 tsp rice vinegar, divided
• 2 tsp grated fresh ginger
• 2 tsp light brown sugar, divided
• 1 cup thinly sliced radishes
• 1 cup julienned English cucumber
• 3 tbsp cornstarch
• 3 tbsp peanut or canola oil
• 8 oz trimmed green beans
• 2 cup cooked brown rice
• 1/4 cup chopped unsalted roasted peanuts
• Sesame seeds and scallions, for garnish

Instructions

1. Combine chicken and 1 tablespoon tamari (or soy sauce) in a small bowl; stir to coat. Cover and refrigerate for 20 minutes.
2. Meanwhile, whisk the remaining 2 tablespoons tamari (or soy sauce), orange zest and juice, 2 teaspoons vinegar, ginger and 1 teaspoon brown sugar in a small bowl. Set near the stove. Toss radishes and cucumber with the remaining 3 teaspoons vinegar and 1 teaspoon brown sugar in a medium bowl. Set aside.
3. Sprinkle chicken with cornstarch; toss to coat. Heat oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Add the chicken and cook, undisturbed, for 1 minute. Continue to cook, stirring often, until crispy and cooked through, 5 to 7 minutes more.
4. Add the orange juice mixture and cook, stirring constantly, until well coated. Add green beans and cook until tender-crisp, about 2 minutes. Serve over rice, topped with the radish mixture and peanuts. Sprinkle with sesame seeds and scallions, if desired.