Five-spice powder packs some serious aromatic punch; it’s all you need to season the chicken breasts here. You can sub broccoli florets or chopped kale for the green beans.
2 tablespoons canola oil, divided 4 (6-oz.) skinless, boneless chicken breasts 2 teaspoons five-spice powder 1/2 teaspoon kosher salt 3/4 cup thinly sliced red onion 1 1/2 teaspoons grated orange rind 2 garlic cloves, thinly sliced 1 (12-oz.) pkg. haricots verts (French green beans) 1 1/2 tablespoons reduced-sodium soy sauce 1/2 cup orange sections 4 teaspoons toasted sesame oil
How to Make It
Heat 1 tablespoon canola oil in an oven-safe skillet over medium-high. Sprinkle chicken with five-spice powder and salt. Add chicken to pan; cook 5 minutes on each side or until done. Remove from pan. Let stand 5 minutes. Cut across the grain into slices.
Add remaining 1 tablespoon canola oil to pan. Add onion; sauté 4 to 5 minutes or until browned. Add orange rind and garlic; cook 30 seconds, stirring constantly. Add haricots verts; cook 4 minutes or until lightly browned and crisp-tender. Stir in soy sauce. Top with orange sections, and drizzle with sesame oil. Serve with chicken.